Homemade Tomato Soup

A cup of soup on a cold day is like wrapping your tummy in a warm hug. There is something about the blustery days that make us slow down, huddle together, and crank the cozy up a notch.

One year, I just couldn't seem to use my fresh tomatoes fast enough and I needed to find a way to put them to good use quickly. I hadn't done much canning and I was particularly busy that year, which didn't leave time to experiment.

The fall had crept in and there was a chill in the air, in other words the perfect conditions for soup had arose. But not just any soup, it needed to be thick, smooth, and piping hot. I found a great paleo recipe that did the trick. While the recipe called for canned tomatoes I just used my garden abundance instead.

Fast forward a few years and I found myself in the same boat. An abundance of tomatoes, a busy schedule, but this time, no access to my canning gear. We really dislike wasting food so Matt suggested I try making soup again. With a few more years of cooking under my belt, I decided to tweak the recipe and the flavour didn't disappoint.

I'm sure you could can soup but, under the circumstances, we decided to freeze ours. We pulled a container out of our freezer just the other week and it proved to be just as smooth and delicious as the first day.

This particular recipe is quite large since I had an abundance of tomatoes to use. If you're looking for a smaller batch you can cut the ingredients down by roughly a third. Also, the tomato seeds can add a bitter taste to the soup when they're blended so it's ok if you lose a few during the chopping process.

Without further ado, the recipe:

12 cups Tomatoes, peeled and roughly chopped

3 Tbsp. Coconut oil

2 Yellow onions, diced

4 Garlic cloves

3 Cans Coconut milk (I use AROY-D)

1 tsp Dried thyme

2 tsp Dried basil

2 - 3 tsp. Sea salt (I use Red Himalayan)

Black pepper to taste

2 Bay leaves

Before your begin, you'll need to remove the skin from your tomatoes. If you've never done this before, check out our article on How to Peel a Tomato. Once the skin is removed, and the tomatoes have cooled, give them a rough chop. Some of mine had hard spots where the stems were so I cut those out as well.

In a soup pot, heat your coconut oil over medium heat. Sautee your onions and garlic until your onions are translucent and soft. Add your tomatoes, garlic, and onions to a blender and puree. Blend in suitable quantities for your blender. Return the mixture to your soup pot, add coconut milk and bring to a boil. Reduce your heat, add your spices and simmer for 10 to 15 minutes.

If you're looking to make a full meal, this soup lends well to adding chunks of cooked chicken.

Enjoy!

All photos in this post are original work by Mrs. Canadian Renegade. Join Us On Discord

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