Tomato soup

I will let you in on a little secret- my husband is obsessed with tomatoes :)) So here I am, growing a garden full of tomatoes and making tomato soup as often as possible. I also grow basil because what are tomatoes without basil, right?

As you can see in the picture above and as you already know, if you've been following me for a while, I try to bring a lot of diversity and color into all my meals- hence the different types of tomatoes used for this recipe.

RECIPE

Ingredients

• 2 lbs tomatoes, different types, and colors

• 1 small red onion

• 1 small white onion

• 6 cloves of garlic

• 3 cups water or veggie broth, more depending on what consistency you like;

• 1 can of coconut milk

• 1 Tbsp honey

• olive oil as needed

• pink Himalayan salt and ground black pepper for taste

• a handful of basil for decoration

Instructions

• layer a baking tray with parchment paper;

• wash and cut the tomatoes and onions, and place them on the baking tray- sprinkle with some olive oil;

• bake the tomatoes for 30 min at 400F;

• add 3 Tbsp of olive oil to a soup pot, and sauté the garlic for 10 seconds;

• add the roasted tomatoes and onions to the garlic, add the water, the coconut oil, one Tbsp salt, and honey;

• with an immersion blender, blend everything well, and cook for 15 minutes on low heat(3 out of 10);

• taste for salt and a teaspoon of ground black pepper;

• add some chopped basil and drizzle some olive oil.

Enjoy with some gluten-free croutons!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana