It’s the end of the growing season here in Chicago, and I have tomatoes coming out my ears. Instead of passing them off to my neighbors, who mostly all have their own tomato jungles, I have been trying to use them up as they ripen. What better way to do this than making tomato soup from scratch! My 6 year old is an extremely picky eater with several food allergies. I am always trying to get him to eat soup because bone broth is so healing to the gut, which will help with his allergies. We had some amazing tomato soup from Ted’s Montana Grill a few months ago. If you ever get a chance to go there, I recommend it. They have paper straws there which I thought was really cool. Until my toddler literally ate one. He’s been eating non-food items lately, like a plastic bag at the grocery store. Sure, there was a tasty apple inside that plastic, but still. I think he is becoming part goat.
But this post is about soup. Ever since we ate that delicious tomato soup from the restaurant with the paper straws, my son has been asking me for tomato soup. When that happens (like never) I will move the earth to get him that soup.
Up until these last two weeks, I had never made tomato soup before. I was kind of disgusted for life by Campbell’s soup until that restaurant rocked our soup lovin’ world. I tried making it three different times before finally settling on an awesome recipe that was a hit in the home. The first time I made it, it felt like it took all day. Chopping and coring the tomatoes, roasting them, blending them, straining them… well, yeah. It takes a long time. But it’s sooo good!
And let’s keep it on the down-low that there’s veggies in here, because my son has a history of gagging on carrots and other friendly vegetables. It must be a texture thing, but when it’s pureed up in a lovely tomato soup, down the hatch it goes!
As I mention above, this soup is a multi-step process. First the tomatoes must be roasted to remove the skins. Here is how I did it:
First, preheat the broiler. I did mine on high, but prepare to really watch your tomatoes. Slice the tomatoes in half and remove the core and most of the seeds. Place them cut side down on a greased cookie sheet with a rim, or in my case a foil tray because I do not own a cookie sheet with a rim. It would be best to use larger tomatoes because it will cut down on your chopping time, however we only had cherry tomatoes and so that is what I used.
Put the tomatoes in the oven for about ten minutes. Again, really watch them to make sure they don’t get destroyed. Once the skin becomes a little black, take them out and let them cool. You can remove the skin by simply pulling it off once it is cool to touch. Throw the skins away, or compost them if you are that amazing.
I immediately threw the tomato flesh in the blender and blended it up.
Next you want to start getting the actual soup ready. In a stock pot or other large pot, melt some butter or coconut oil. I used about 3 tablespoons. Add about a whole chopped onion and a clove of garlic, chopped, into the pot to saute.
Once the onions become translucent, pour three cups of chicken bone broth. Once that has melted (because good broth gels in the fridge), it is time to strain the pureed tomatoes into the pot. More tomato steps?! These tomatoes are high maintenance. I placed a metal mesh strainer on top of my pot and gently pressed the tomato mixture through, leaving the seeds behind, which I discarded.
Next I added some cauliflower and carrots and let it simmer for about an hour. The cauliflower is great in this recipe because it offers a bit of creaminess without using coconut or dairy ingredients. Some members of my family have a strong sense of taste and can pick out the tiniest bit of coconut. Once I made Carrot Ginger Chicken Soup with coconut milk… it didn’t go too well.
Once the veggies are soft, add your fresh basil and spices per the recipe below. Allow the spices to meld while the soup cools. My husband ate it before I put it back in the blender and pureed it. My kids and I ate it blended. It was liked by all!
Do you have a favorite tomato soup recipe? Please let me know in the comments below!
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