
Fresh Tomato Soup
Got a bumper crop of tomatoes? This soup tastes even better a day later and should freeze well too.
Ingredients
- About 2 Tbsp Grapeseed Oil
- 3 Onions Diced
- 4 - 5 Cloves Minced Garlic
- 2 Sprigs Thyme (Optional- can add Ground Thyme )
- 14 Ripe Tomatoes coarsely diced
- 3 Large stalks Celery - diced
- 8 Cups Water -with broth powder or Vegetable Broth
- 1 TBSP Molasses
- 2 Pinches Dried Chili Powder
- Salt and Pepper to taste
- Garnish with some Celery Leaves
Instructions
- In a very large pot, pre-heat the pot for 1 minute - medium heat
- Add the oil, then immediately add the diced Onion and sautee for about 3 minutes- medium/low heat
- It is critical that you do not let the onions brown.
- Add the Tomatoes, Celery, and Garlic, and sautee for about 3 minutes
- Add the Broth and Thyme, Molasses and Ground Dried Chili Pepper
- Bring to a gentle boil, then simmer for a half hour. Give a stir half way through.
- Turn off the flame and with an immersion blender- blend the soup, leaving some chunky bits.
- Simmer on a low flame for another half hour.
- Add Salt and Pepper to taste.
- Cool down some.
- Garnish with celery Leaves
When sharing with others please link back to www.thestealthhealthcook.com