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.
- 3.5 cups tomatoes cut in chunks (about 4 medium to large tomatoes)
- 1 medium onion diced
- 3 clove garlic minced
- 2 cups 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