Fresh Tomato Soup
Servings: 6 servings
Ingredients
- 2 tbsp butter, ghee, or olive oil to cook in
- 2 medium onions sliced
- 2 large carrots coarsely chopped
- 3-4 cloves garlic coarsely chopped
- 1 quart bone broth or meat stock
- 2 tbsp tomato paste
- 2 tbsp basil If you have fresh, use 1/4 cup chopped
- 5 large tomatoes See Notes for tips on using canned tomatoes in the winter.
- Sea salt/pepper to taste
- 2 tsp raw honey
Instructions
- Melt the butter in a large soup pot over medium high heat, and sauté the onions and carrots for about 10-15 minutes. Add a pinch of salt while they cook to bring the juices out and let them sweeten.
- Add the garlic and tomato paste, and cook for a minute.
- Add the tomatoes, basil, and broth, and bring to a boil.
- Reduce to a simmer about 20-25 minutes.
- Turn off the heat, and add the raw honey to balance out the acid of the tomatoes.
- Puree with an immersion blender or regular blender, and season with salt and pepper to your taste.
Notes
- Don't worry about chopping up the veggies perfectly - that is the beauty of pureed soups! It all gets blended up anyway!
- This is a fantastic recipe to double or triple batch toward the end of the summer as your tomatoes are coming off the vine left and right, or as they are deeply discounted at the farmer’s markets to unload the end of summer haul!
- Pack up the soup in a good thermos for school or work!
- If you are in the midst of winter and can’t find good fresh tomatoes, try using 2- 32oz cans or 4- 18oz cans of whole organic tomatoes , drained and seeded.