Summer Harvest Tomato Soup Recipe:
by Nourishing Creations
-Drizzle extra virgin olive oil (~2tbsp) in bottom of large saucepan.
-Add 1-2 tbsp real butter.
-Add one small diced white onion to pan.
-Let onion become translucent.
-Grate or chop 2-3 garlic cloves into pan.
-Add several diced and/or blanched (skin removed) fresh tomatoes to oil.
-Let cook, covered, stirring occasionally for 20 min.
-Add 1-2 cups chicken or beef stock to pan, let simmer.
-Add 1-2 cups grated fresh zucchini to soup.
-Let simmer. Add several chopped leaves fresh basil( or dried italian seasoning can work too).
-Add salt and pepper to taste.
Transfer to blender and puree to desired consistency. (Or use immersion blender.)
- For creamy tomato soup, add 1-2 cups of raw grassfed whole milk or cream. Warm gently, but do not bring to a boil once cream or milk is added.
I like to freeze portions of this soup to reheat and wake up my immune system during the winter!
|You can freeze this soup in gallon ziploc bags, glass jars, or even bottle the soup for cupboard storage.|
The amount of ingredients varies depending on how much soup you want to make. You may add more or less of any of the ingredients. You may also want to combine canned tomatoes with the fresh to add a thicker tomato consistency. This soup is especially delicious if a portion is saved in your freezer and then warmed up on a cold winter day!
Top with organic sour cream and raw parmesan cheese. Add Milk for a creamier texture or to cool after heating.