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Tomato & Red Pepper Soup

The delicious soup is loaded with cancer-fighting phytonutrients. Lycopene in tomatoes helps protect from many cancers. Eating them in cooked form with a small amount of cold-pressed olive oil, helps deliver more lycopene to the blood.Tomatoes contain chlorogenic acid, a phytochemical that improves fat-burning metabolism. Additionally, tomatoes are rich in soluble fiber that exerts anti-inflammatory effects. Occasional use of sweet red peppers enhances metabolism. Celery fights inflammation.


1 white onion

2 cloves garlic

2 Tablespoons cold-pressed olive oil

1 stalk celery, chopped

1 small carrot

5 tomatoes (seeded, peeled, and chopped)

1 red pepper

3 cups vegetable stock

¼ cup chopped parsley

1 Tablespoon cornstarch

salt to taste

vegan sour cream


Sauté onion and garlic in cold-pressed olive oil.

Add celery and carrot, and mix well.

Add tomatoes and pepper, and mix.

Add vegetable stock.

Let mixture cook till vegetables are soft, about 20 minutes.

Add the parsley, and remove from heat.

Blend soup, adding the corn starch while blending.

Bring it back to the pot, add salt, and cook for 2 more minutes.

Serve with sour cream.

Works Cited:

Cho AS, et al. Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice. Food Chem Toxicol. 2010 Mar;48(3):937-43. doi: 10.1016/j.fct.2010.01.003. Epub 2010 Jan 12. PMID: 20064576.

Ludy, M. J., & Mattes, R. D. (2011). The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiology & behavior102(3-4), 251–258.



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