Howdy,

Homemade Tomato Soup is something both my kids and I love.  I enjoyed many a bowl of Tomato Soup as a child but we received the Campbell’s version along side our white bread and cheese slice Grilled Cheese.  Our version is so much better for you and really tastes amazing.

There are a couple ways to create this recipe.  In the winter I use Organic Canned Tomatoes as these are just as good as fresh ones in the winter as far as taste goes.  The tomatoes in Alberta in the winter are very bland except when you can find sweet baby Gems.  In the summer when fresh Tomatoes are abundant I roast an entire tray and make this soup…which is so sweet and flavorful!  I also roast an entire head of garlic and use in place of fresh garlic which also creates a beautiful robust soup.

My kids love Grilled Cheese and Sweet Baby Pickles with their Soup…I like Mary’s Crackers and sometimes a Gluten Free and Vegan Grilled Cheese.  But a salad tastes amazing too!  So here goes the recipe…

TOMATO SOUP

1 large can of diced Tomatoes or 2 lbs fresh tomatoes Roasted

2 cups water

1 medium Onion chopped

1 bulb Roasted Garlic or 4 cloves fresh Garlic

1 small can Tomato Paste – this is optional….if I am wanting a deeper Tomato flavor I add this in

2 tbsp dried Basil or 1/4 cup chopped fresh Basil

1 Tsp. Coconut Oil

1 Tsp. Sea Salt

1/2 Tsp. Black Pepper

If you are roasting your Tomatoes cut them in half and place cut side up on parchment paper on a baking sheet.  Place in the oven at 400 Degrees F for approx. 45 minutes or until most of the water has been extracted from the Tomatoes.  You can also roast your Garlic by cutting off the top of the bulb, place in tin foil and roast for approx. 45 minutes.

In a medium pot place 1 Tsp. Coconut Oil with chopped Onions and saute over medium heat until the onions are translucent, about 5 minutes.  Add in all remaining ingredients and simmer for 10 minutes.  Using an immersion blender, standard blender or food processor pulverize the soup until smooth.  Taste and adjust seasonings.  Serve with Greek Yogurt or our favorite Vegan Sour Cream which is in a previous post 😉

Enjoy!

Love Jennifer xoxo