It's that time of year again where everything in the garden seems to be ready all at the same time and I can't keep up! This was our best year for growing tomatoes. They're a little late turning red because of the cooler weather we've been having, but all the rain at the beginning of the year has given us a bumper crop of large, juicy beefsteaks which we are thoroughly enjoying!
This soup is our favorite way to use up the abundance the Lord has blessed us with. It's so tasty, healthy, and simple to prepare. We even served it at our wedding!
Tomato Spice Soup (Recipe from Brad's Mom)
Time: 15 minutes, plus simmering (2 hours) Servings:8-10 Trim Healthy Mama: Fuel Pull! Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free
Ingredients:
- 2 large onions
- 2 garlic cloves
- 1/4 c. butter or coconut oil
- 4lbs ripe tomatoes
- 6 c. chicken stock
- 4 tbsp. tomato paste
- 1 1/2 tsp. sea salt or Herbamare
- 1/2-1 tsp. white pepper
- 2 tbsp basil
Directions:
- Chop onion. Mince garlic. Saute with butter until onions are clear in a large saucepan or stock pot.
- Coarsely chop tomatoes. Add to pot with remaining ingredients. Bring to boil and simmer for an hour or two. Longer for a stronger flavor.
- Cool and run entire mixture through blender. Strain to remove seeds and skins if desired. A cheesecloth works perfectly.
- Optional: Garnish with fresh basil.
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