A delightfully fresh, tomato soup that can be served cold in the summer or frozen and served piping hot for those cold winter days.
If you have an abundance of tomatoes, this is a heavenly way of using them up. Another delicious tomato recipe is my Sun Dried Marinara Sauce.
I like to strain this soup and eat it like a consume, but my husband likes it chunky. I took the skins off but left in the seeds the first time around. The second time I made this, I left the seeds out. So much better!! If you want to make things really simple, you can throw the whole tomato into the pot. Once you blend it, you really can’t tell.
It’s very easy to get tomato skins off. First put a cross on the bottom of the tomato. Then plunge your toms into a big pot of boiling water for 90 seconds and then into a bowl with iced water. The skins will peel off in your hands in seconds.
I had a little basil plant left over and threw some into the soup while it was cooking. I left it on the stem and the flavor infused into the soup without turning it green. Throw out the stems along with the bay leaves before you blend.
For another delectable but easy soup recipe, try my Paleo Mushroom Soup.
If you are one of those paleo people who eat a little cream now and again, add 1/2 cup of cream to the pot once it has cooked. Just heat the cream gently to warm it before serving. If you are freezing the soup, don’t put the cream in until you defrost it.
If you like a little more bulk to your soup, you can add some wild rice. This is a grass, not a grain, so it is paleo friendly. Just cook it in boiling water until it is tender, about 45 minutes, then add it to the soup once it has cooked. Make a little extra when you cook your rice and add it to tomorrows salad.
Make double the recipe and freeze or boil in a sterile mason jar for 90 minutes and can it.
- Ghee or Butter to Saute
- 2 Onions - Peeled and Diced
- 2 Carrots - Peeled and Diced
- 10 Large Beefsteak Sized Tomatoes - Peeled and Halved
- 2 Sticks Celery - Whole
- 3 Cloves Garlic - Crushed
- 2 Bay Leaves
- 2 Bouillon Cubes
- Freshly Ground Sea Salt and Black Pepper
- Basil to serve if you have some
- Optional - Heavy Cream
- Follow instructions above if you want to take off the skins.
- Heat the oil in a pan and saute the onion and carrots.
- Add remaining ingredients and cook with lid off for 30 minutes. Soup will reduce and thicken slightly.
- Remove celery, basil stalk and bay leaves and blend.
- Strain through a fine mesh strainer if you like it smooth or leave as is for crunchy.
- Add heavy cream if you want it to taste rich and creamy.