Pirate Kitchen

Creamy Tomato Ginger Soup

General, Gluten Free, Soup, Vegetarian | December 31, 2012 | By

Creamy Tomato Soup

*2/24/2013 I made an executive decision (it is my blog after all!) to rename this soup after making it for the thousandth time and thinking to myself, “it is just not right to call this tomato soup”. That in no way makes it even seem like the creamy, gingery loveliness that it is. So, from this day forward, I hereby rename thee…Creamy Tomato Ginger Soup.

I’ve made a lot of this simple and wonderful soup this year. It’s warm and gingery with a satisfying richness not from heavy cream, but from… an avocado. It’s a one pot soup if you own an immersion hand blender, but if not, a food processor or blender will do. Oh, and it’s totally great by itself, but would be reallysupergreat eaten with this bread.

Grad school has taken up most of my time since August. The semester is over, I did well, but I won’t be returning. Somewhere halfway through I realized that I would rather spend my time on other non-academic pursuits – whatever that means!

One great Christmas gift:  a Johnny Cupcakes  T-shirt with a tiny tag on the inside that says it all.

Do More of What Makes You Happy

Words to live by. Happy New Year.

Tomato Soup
Makes 2 quarts


  • 1 Tablespoon olive oil
  • 1 yellow onion, peeled and cut into chunks
  • 2 celery stalks, cut into one inch pieces
  • 2-4 garlic cloves, peeled and roughly chopped
  • 1 large piece of ginger, peeled (using a knife, spoon or potato peeler) and roughly chopped
  • 1 teaspoon chili powder
  • 1 28 oz. can diced tomatoes
  • 1 avocado
  • *4 Cups liquid – I use 2 cups of water and 2 cups of low sodium chicken stock, but this can be any combination/ratio of water to stock or all water! Vegetarian version:  omit the chicken stock and use vegetable stock or all water.  Gluten free version:  use all water (4 cups).
  • Salt and pepper to taste
  • Pinch of cayenne pepper (optional)

Heat oil in a large pot over medium high heat. Add the onions, celery, garlic, ginger and chili powder and saute about 5 minutes. Add the tomatoes, stock and water. Bring to a boil, lower the heat and simmer for about 15 minutes.

Cut the avocado and in case you need it:

Turn the heat off, add the avocado to the pot and at this point either blend until smooth with an immersion hand blender or transfer to food processor or blender. Transfer back to the pot and heat through. Season with salt, pepper and cayenne. Optional:  I LOVE adding a handful of baby spinach, sliced bok choy and sauteed shitake mushrooms at the end. Try another favorite green or mushroom or other vegetable!

Recipe inspired by Oxygen Magazine’s Spicy Detoxifying Vegetable Soup

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  1. Diane
    February 24, 2013

    Best soup EVER. I’m actually making it tomorrow. And for readers out there that don’t have an immersion blender, it is more than worth the $30. Use a BB&B coupon and start having fun!