Make Turmeric-Tomato-Black Pepper Soup In 15 Minutes To Fight Cancer, Inflammation and More

by DailyHealthPost Editorial

tomato soup


Tomatoes contain a carotenoid antioxidant called lycopene and that helps regulate inflammatory response (10,11).

A study published in the Journal of Nutrition found that drinking 280 mL of tomato juice is associated with a 22% decrease in levels of monocyte chemoattractant protein-1 (MCP-1), a potent marker of inflammation, and a 25% increase in adiponectin, a hormone that regulates insulin sensitivity and energy levels (12).

The compound protects against prostate, breast, lung, bladder, ovaries, colon, and pancreatic cancer. It also plays a role in cardiovascular health and can even prevent heart disease, hypertension, and atherosclerosis.


Naringenin, a compound found in tomato skin, also fights inflammation while quercetin, another flavonoid, fight free radicals and cancerous cells (13).

Tomato Soup Recipe

Make sure to use organic high-quality ingredients to fight off inflammation.


  • ¾ cup fresh cherry tomatoes, rinsed and cut in halves
  • 1 jar diced tomatoes (don’t drain the juice)
  • ½ cup low-sodium vegetable stock
  • 1 minced onion
  • 2 minced garlic cloves
  • 2 tsp turmeric powder
  • 1 tsp virgin coconut oil
  • ½ tsp Himalayan salt
  • 1 tsp dried basil
  • 1 tbsp apple cider vinegar
  • Freshly ground black pepper to taste


  1. Over medium heat, fry the onion and garlic in a medium-sized saucepan for about a minute.
  2. Add turmeric, cherry tomatoes and cook until tomatoes are soft.
  3. Add jarred tomato, stock, vinegar, and basil and bring to a boil.
  4. Simmer over low heat for 5 minutes.
  5. Remove from heat and blend until smooth.
  6. Season per taste.