Garden Tomato Soup

We began the growing season with a devastating hailstorm in June. If I had not be at home to tarp my budding garden, I would have lost everything, as my neighbors did. As it was, I lost about a 1/3 of my veggie garden. I replanted the rows lost and waited for the rest to recover. And it did!

Just as the produce was beginning to come in, we had a second hailstorm in early August. This one was not as devastating, but it did shred the large leaves of my squash plants and bruised the fruit on the vine. Again, my veggie garden has survived! Although some of my zuchs and tomatoes were damaged. What to do with tomatoes which are not as lovely? Make soup! I washed and cut off the bruised parts and the parts nibbled on by the birds to make this yummy Garden Tomato Soup.

Garden Tomato Soup

You’ll Need:
3 tablespoons coconut oil
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 small red bell pepper, seeded and chopped
2 cloves mined garlic
4 cups (1 quart) chicken or vegetable broth
4-5 cups coarsely chopped tomatoes
2 tablespoons chopped fresh basil
½ teaspoon paprika
½ teaspoon pepper
1 teaspoon salt
Optional ¼ cup milk for Cream of Tomato Soup

1. Add coconut oil to a large pan over medium heat. Add onion, celery, red bell pepper and carrots. Sauté about 5 minutes. Add chopped garlic and sauté another minute.
2. Stir in broth and tomatoes, chopped basil, paprika, salt and pepper.
3. Bring to a boil. Simmer for about 20 minutes.
4. Remove from heat blend soup (I use a VitaMix: high-performance blender. Click here for more about the VitaMix.)
Optional add milk.

One thought on “Garden Tomato Soup

  1. Jennifer Sexton says:

    When making ‘creamed’ soups, I’ve found that if I cook a few potatoes with whatever base vegetable I’m using, they will thicken the soup when you puree the veggies. Makes the soup creamy and dairy free 🙂

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