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!
Tomatoes are full of antioxidants – especially when cooked!
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.
Prep Time: 20 minutes
Cook Time: 10 minutes
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