| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 125 | 6g | 1g | 16g |
| sugars | fibre | protein | salt |
| 9g | 3g | 3g | 0.68g |
There’s something magical about combining a simple group of ingredients from Mother Earth’s bounty to create a culinary masterpiece. The Tamarillo and Tomato Soup is just that — a vibrant, comforting bowl that packs the punch of both flavor and nutrients. Born out of a love for fresh, farm-to-table produce, this recipe is an ode to my heartland upbringing and the Midwestern values that shaped me. A warm bowl of this soup reminds me of sitting around the family table, sharing stories and the day’s blessings.
Health benefits
Don’t let its simplicity fool you. The Tamarillo and Tomato Soup is no ordinary soup; it’s a powerhouse of vitamins and antioxidants waiting to work wonders for your health. Combining the heart-friendly properties of tomatoes and the immunity-boosting capabilities of tamarillos, this soup is an excellent source of vitamin C, vitamin A, and dietary fiber. Furthermore, Drizzles of olive oil improve heart health and spices like garlic and black pepper add to its anti-inflammatory benefits.
Perfect Pairings
Just as tomatoes and tamarillos blend perfectly to create this soup, so does this dish marry well with others. A crusty baguette or a grilled cheese sandwich would make for great accompaniments, lending a satisfying crunch to the soup’s subtle acidity and sweetness. For those with a hankering for meat, consider a good ol’ Midwestern staple: Beef Stew Provençal. The richness of the beef stew would wonderfully offset the clean, bright flavors of the Tamarillo and Tomato Soup.
In many ways, the Tamarillo and Tomato Soup captures the same blend of simple, wholesome ingredients that define my favorite Midwestern recipes. In every heartwarming spoonful, you’ll taste the farm-to-table freshness that I’ve always cherished, and that keeps me, an avid churchgoer dreaming of a large family, connected to my roots.
What You’ll Need
- 3 cups of tamarillos, peeled and chopped
- 3 cups of ripe tomatoes, diced
- 1/2 cup of onion, finely chopped
- 2 cloves of garlic, minced
- 5 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt to taste
- 1 tablespoon of sugar (optional)
- Freshly ground black pepper to taste
- 1/2 cup of fresh basil, chopped
Method
Step One
Start by preparing your ingredients. Peel and chop the tamarillos, dice the ripe tomatoes, finely chop the onion, mince the garlic, and chop the fresh basil. Set everything aside.
Step Two
Now it’s time to start cooking. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion to the pot and sauté it until it becomes translucent and fragrant.
Step Three
Add the minced garlic to the pot with the onions and continue to sauté for about a minute, just long enough for the garlic to release its aroma.
Step Four
Now, add the chopped tamarillos and diced tomatoes to the pot. Stir everything together and continue to cook for about five minutes, or until the tomatoes and tamarillos soften and start to break down.
Step Five
Pour the vegetable broth into the pot. Stir everything together, then increase the heat to high and bring the soup to a boil.
Step Six
Once the soup has reached a boil, reduce the heat to low and let the soup simmer for about 15-20 minutes.
Step Seven
Season the soup with salt, freshly ground black pepper, and sugar (if using). Stir well to combine the ingredients thoroughly.
Step Eight
Finally, add the fresh basil to the pot. Stir well to incorporate, then remove the pot from the heat.
Step Nine
Your Tamarillo and Tomato Soup is now done and ready to serve. Enjoy it as a warm and comforting starter or main course.
