With the cooler nights and shorter days, comes the last harvest of my tomatoes. I had so many all at once I decided to make tomato soup. Though it was never a favorite of mine, I set out to create a version that did not taste like Campbell’s — and I did. I think you will like this one as well!
There are several important ingredients to this simple soup that makes it outstanding. Here, use your good homemade chicken broth full of bone building minerals. Fresh, homegrown tomatoes is also key. Nothing beats the taste and freshness of homegrown tomatoes. I miss them already!
Use fresh herbs from your garden if you have them. The important herb in this recipe is the marjoram. I hunted all over town in the spring to find a small plant to place in my herb garden and it did very well. I love this herb — it adds an interesting but not overpowering flavor to soups and sauces.
If you don’t have fresh marjoram, use dried. Just don’t leave it out. For additional good fat, add a dollop of coconut cream in the bowl when you are serving the soup.
- 3.5 cups tomatoes cut in chunks (about 4 medium to large tomatoes)
- 1 medium onion diced
- 3 clove garlic minced
- 1 cup chicken broth (how to make)
- 1.5 teaspoon sea salt (where to buy sea salt and spices)
- 1/2 teaspoon dried marjoram or 1 teaspoon fresh, diced
- 1/2 – 1 teaspoon dried basil
- Pinch parsley for garnish
- Extra virgin olive oil for cooking the onions and garlic (where to buy extra virgin olive oil)
- Dollop of coconut cream when serving (where to buy coconut cream)
- In a 3 – 4 quart pot, cook down the chunks of tomatoes (about 15 minutes)
- Let them cool a bit, then pass through a sieve to remove skins and seeds
- Measure out 2 cups of tomato puree
- Return to pot and keep warm
- In the meantime, sauté the onion until soft, adding in the garlic at the last minute
- Add this to the pot of tomatoes
- Add the salt, chicken broth and other spices
- With an immersion blender, blend all together
- Simmer for 10 minutes
- Garnish with a pinch of parsley and a dollop of coconut cream
Prep Time: 20 minutes
Cook Time: 10 minutes
As you can see, cooking without grains or dairy is easy! With all the tips I share in my class, you’ll be a grain-free pro in no time!
In this 12-week class I share with you everything you need to know to get going. From the basics — learning how to make basic condiments and staples such as coconut milk, coconut milk yogurt, homemade mayonnaise, coconut butter and soaked nuts — to making fermented foods and bone broth — to breakfasts, lunches and dinners.
There will be an awesome snack class and dessert class where you will learn how to make healthy grain-free cookies and amazing dairy-free treats — I know it is very hard to find healthy substitutes for snacks and desserts — especially for children. In this class, I will share snacks and desserts that are healthy enough to eat as part of the meal!
What You Get in This Class
You’ll get lifetime access to 12 weeks of classes including:
- Over 80 video tutorials
- Over 150 recipes!
- You will automatically receive two bonus video/recipes when you register during this promotion!
What people are saying about Real Food Forager
Jill, you are the QUEEN of cooking videos! I love your videos because they are informative and you explain things so well.
I want to tell you that I made your salmon patties last night and my husband REALLY liked the recipe! That is a MIRACLE… he doesn’t like fish… especially salmon! When I told him what we were having, he made a disgusted-looking face, but he changed his mind when he ate the patties. He told me it was very tasty… much better than the ones his mother used to make!
Your mayonnaise recipe is my favorite mayo recipe. I always make it… I had always used dry mustard before (and safflower oil), but the fresh mustard makes it so much tastier!
And I don’t mind making mayo now that I learned you don’t have to add the oil slowly when you use an immersion blender. It’s so easy to throw everything in the jar at one time and use the stick blender. I make it in the same jar I’m going to store it. Works beautifully! —Victoria B.
I’ve been following your blog for months now and have been cooking your recipes without grains. I’ve already lost almost twenty pounds without even trying to diet! This is amazing as I have had trouble all my life with my weight. It is just eating better that is helping.
I also have had much nicer skin – I always had rosacea and eczema, since going grain-free it has been much better. —Jody D.
I am so excited for this class! To have everything in one place and to get over 80 videos will really help me save time in the kitchen! Following a grain-free diet has really been a benefit to my health and to my son who has learning problems and digestive issues. —Carol C.
The first class starts Wednesday September 26.
You will have lifetime access! Once you are enrolled, you can go back again and again to the video lessons and recipes and learn at your own pace.
You can view these videos anytime and anywhere — in the comfort of your own home and in your pj’s if you care to! If you are not completely satisfied you may return the class for a full refund within 30 days — no questions asked. Click here for the refund policy.
Receive two bonus video/recipes when you sign up during this promotion period!
Special Coupon Code: Save an additional $20.00 on top of the $50.00 discount!
Use coupon code NOGRAINS!
That makes the total only $129.00! This price will only be good during the promotion — through October 6th!
Hurry! This will be the only coupon code — no exceptions!