Image of tomato soup

CREAM OF FRESH TOMATO SOUP

Our tomato plants seem to get bigger every single summer. There have been years when we do not know what to do with our harvest. This soup gives us a break from tomato and avocado toast and goes hand in hand with a grilled cheese sandwich. It is light, delicious, and contains vitamin C, K, potassium, and folate.

This soup can be made dairy-free and even vegan if you switch out the chicken broth for veggie broth. Hair, skin, nails, ligaments, and tendons love the collagen in chicken broth. If substituting a veggie broth, add a scoop of vegan collagen before blending.

Make sure you simmer without the so that the moisture from all vegetables is able to evaporate, otherwise it won't be a nice thick soup.

INGREDIENTS

2 tbsp of olive oil or butter

1 diced white onion

2 chopped carrots

 

4 minced garlic cloves

 

5 large coarsely chopped tomatoes, I added 2 dozen cherry tomatoes as well. If you do not have any cherry tomatoes, chopped another two large

1 TBSP of coconut sugar

8-12 chopped fresh basil leaves or one drop of basil essential oil

2 cups of homemade chicken broth

1 TBSP pink salt

2 tsp freshly cracked pepper

1 cup almond milk or oatmilk

2 bay leaves

1 TBSP onion powder

2 tsp paprika

DIRECTIONS

1. Heat the olive oil or butter in a large pot over
    medium to low heat. Add onion, carrots, and
    garlic; sauté until tender.

2. Add the tomatoes, sugar, fresh basil, broth, salt,
    and pepper; stir well.

3. Bring the soup to a boil, then lower the heat
    and simmer uncovered for 45 minutes.
    All tomato pieces will be nice and tender.

 

4. Let the soup cool down and add almond or oat      milk.
    Put half the soup into your food processor on
    low for 30 seconds and then high for 30
    seconds. Put the blended soup into a mixing
    bowl, then add the remaining soup into the
    processor; repeat the same steps.

 

5. Add the soup back into a large pot. Reheat
    the soup over low head, adding bay leaves,
    onion powder, paprika, and basil essential oil.
    Warm on low for 15 minutes. Add any other
    seasonings that suit your taste preferences.

6. Remove bay leaves. Use a soup hand mixer to
    get out any chunks that the processor missed.

7. Serve