CREAM OF FRESH TOMATO SOUP
Our tomatoes 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.
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
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
2 bay leaves
1 tsp onion powder
2 tsp paprika
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 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.