Tomato Soup

Growing up, I was never a very big tomato fan.  My mom would make us goulash (with tomatoes) or Campbell’s creamy tomato soup, and they weren’t my favorites.  The goulash I hated, and I would eat whatever the required amount of bites was and then take off.  I wasn’t even a big fan of ketchup or pasta sauce and preferred to eat my French fries and pasta plain.

As I got older, I started liking tomatoes a little more.  But it wasn’t until I started to get healthier that I really appreciated the true flavor of tomatoes, especially fresh from the garden, like in a salad with sliced cucumbers and sea salt.  I made fermented ketchup for the first time this year, and I must admit that between the ketchup and this soup recipe, I am now a huge tomato fan.

This recipe for tomato soup is easy and delicious.  It’s remarkably creamy and filling, and I prefer to put it in a big mug and just drink it.  It’s great as a compliment to breakfast in the morning, too.

 

Tomato Soup

1 to 1 1/2 liters of homemade chicken stock

2 Tbs. ghee (opt)

1 onion, wedged

several cloves garlic

1 quart jar of home canned tomatoes

sea salt to taste

 

1.  Bring the chicken stock to a boil.

2.  Add the ghee (stage 2 and above), onions, garlic, and tomatoes.  Allow the soup to return to a slow boil and then reduce the heat to low-medium.  Simmer for about 30 minutes.

3.  Using an immersion blender, blend your soup until smooth and creamy (you can also use a regular blender for this step, just make sure that your soup has cooled a little).

4.  Serve.

 

This is a great recipe to add healthy GAPS foods to, like raw egg yolks and sour cream (make sure that the soup has cooled so that the probiotics are not destroyed).

 

 

 

Enjoy!

~ Alicia