MEDITERRANEAN TOMATO SOUP

SOUPSSCD RECIPE 3MAIN COUSES IIINSTAGRAMSTARTERS

Jul 27

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When I was growing up, tomato soup was something that came in a package or can, diluted with water, heated in a saucepan, and ready to serve within couple of minutes. Sometimes when I’m too busy or tired to cook, I wish I could just have one of those quick and easy cooking experiences where I can throw a couple of packaged foods together with zero prep time. Long gone are the days where packaged foods were an option for me, and although I occasionally dread the prepping and cooking, I would never give up my health today for easier food preparation. So if I want tomato soup, I have to make it from scratch. The funny thing is that it’s not much more work once you get used to it, and it tastes way better than anything that comes from a package or can. The recipe is made with cherry tomatoes to make it what my kids call “splendidly tomatolicious!”

Tomato soup is absolutely versatile. For kids and adults, starter or main course, holidays or a simple Tuesday dinner, it never disappoints. Everybody seems to like it, and no matter how much I cook, for some reason there are never any leftovers.

You can serve it with my savory and soft cheese crackers, add some olive oil or fermented heavy whipping cream

MAKES 4
INGREDIENTS
2 1/2 lbs cherry tomatoes
1 small red onion
1 clove garlic
2 stalks celery
2 tbsp olive oil
2 tbsp honey
2 tbsp tomato paste
3 cups vegetable broth
1/2 cup dry white wine (can be replaced with vegetable broth)
2 tbsp red wine vinegar
2 tbsp ghee
sea salt
freshly ground black pepper
fresh basil leaves and olive oil for garnish

serve with savory and soft cheese crackers and heavy whipping cream (I ferment the heavy whipping cream to make it easier to digest)

INSTRUCTIONS
Peel and mince the garlic and onion. Quarter the tomatoes and set aside 1/2 cup for garnish. Cut the celery into small pieces.

Melt the ghee in a large saucepan. Add the onion and garlic and fry until the onion turns translucent. Add the honey and let boil until it turns an amber color. Add the tomato paste and stir to combine, then add the vinegar. and wine.

Add the broth, tomatoes, and celery. Bring to a boil, then reduce the heat and let simmer for 20 minutes.

Strain the soup through a large sieve while stirring and pushing the solids through with a spoon. Return the soup to the saucepan. Check the consistency and either add a little more broth if it’s too thick or cook a little longer if it’s not thick enough. Season with salt and pepper.

Add the soup to bowls and garnish with tomato pieces, 1 tbsp olive oil and fresh basil leaves.

Serve with heavy whipping cream our savory and soft cheese crackers.

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