Cream of Tomato Soup

We love soup at our house. Not only is it a wonderful seasonal dish for fall, but it can be a delicious, nutritious and quick meal when fall and winter days are busy. By using tomato sauce and grated onion, we don’t need to use the blender. As a result, this cream of tomato soup is almost as easy as the congealed stuff from a can, but so much more delicious.

Why make soup from scratch when you can buy it in a can?

For the most part, it comes down to ingredients and knowing what you’re eating. By making simple soups at home, you can choose

• Locally-grown, home-grown or organic vegetables, grown without nasty chemicals
• Meat and dairy raised according to God’s design, on pasture and without unnecessary hormones and antibiotics
• the extra nutrition offered from bone broth over regular, store-bought broth
• No allergens, weird thickeners and other unwholesome stuff found in canned soup

Cream of Tomato Soup Ingredients

• 3 tbsp butter
• 1 small onion, finely grated – about 1/2-2/3 cup
• 3 crushed garlic cloves
• ½ tbsp. coconut flour
• 1 quart tomato sauce
• 2 cups broth
• 1 bay leaf
• 2 tsp thyme
• Salt & pepper to taste
• 1/2 cup heavy cream

Directions

1. Melt the butter in a stock pot or dutch oven
2. Saute the onions and a bit of salt in the butter until the onions soften
3. Add in the garlic and cook for 1 minute
4. Then, stir in the coconut flour for a couple of minutes
5. Pour in the tomato sauce, and broth and add in the herbs and seasoning.
6. Bring to a simmer
7. Once soup has simmered for 10-15 minutes, turn off heat, remove bay leaf, stir in cream.
8. Garnish with grated cheese, sour cream and herbs such as thyme, parsley or green onion

Serve with a salad or grilled cheese quesadilla. The best!

Here is something else you can do to preserve tomatoes

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Watch the Homemade Cream of Tomato Soup Video

Printable Recipe

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