Tomato Feta Soup

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Ground tomatoes are a good source of vitamins A and C and antioxidants like lycopene. They are minimally processed, retaining most of their nutritional benefits. The inclusion of sea salt and citric acid helps preserve freshness.

Onions are rich in antioxidants and have anti-inflammatory properties. They are a whole food ingredient that adds flavor and nutrients. Onions contain quercetin, which may help reduce blood pressure.

Tomato paste is concentrated and rich in lycopene, an antioxidant. It enhances the flavor and nutritional profile of the soup. The use of citric acid as an acidifier is common and safe.

Feta cheese is a source of protein and calcium, contributing to bone health. It is made from pasteurized milk and contains beneficial probiotics. The use of animal rennet and microbial enzymes is standard in cheese production.

Carrots are a good source of beta-carotene, fiber, and vitamins. They are a whole food ingredient that adds sweetness and nutrients. Beta-carotene is converted to vitamin A, supporting vision and immune health.

Garlic is known for its antioxidant and anti-inflammatory properties. It is a whole food ingredient that enhances flavor and nutrition. Allicin, a compound in garlic, may support heart health.

Parsley is rich in vitamins A, C, and K and antioxidants. It is a fresh herb that adds flavor and nutrients. Its antioxidants may help reduce oxidative stress.

Dried basil is an herb with antioxidant and anti-inflammatory properties. It adds flavor and nutrients to the soup. Basil contains essential oils that may support digestive health.

Dried oregano is rich in antioxidants and has antimicrobial properties. It enhances flavor and provides health benefits. Oregano contains compounds like thymol and carvacrol that may support immune health.

Cayenne pepper contains capsaicin, which has anti-inflammatory and metabolism-boosting properties. It adds spice and potential health benefits to the soup. Capsaicin may aid in weight management and pain relief.

Beneficial ingredient — whole-food or functional value in this product class.

Water is a neutral ingredient used as a base in many soups. It provides no nutritional value but is essential for hydration. It acts as a solvent for other ingredients.

Light cream adds richness and flavor to the soup but is higher in saturated fat. It is a dairy product that provides calcium and vitamin D. The use of milk and cream indicates a moderate level of processing.

Salt is used for seasoning and preservation. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.

Bay leaves are used for flavoring and have minimal nutritional impact. They are typically removed before consumption. Their primary role is to enhance the aroma and taste of the dish.