If you are looking for a really flavorful tomato soup recipe that is also healthy and delicious this post is for you. In it I will share a wonderful recipe that I have created for creamy tomato soup using garden tomatoes.
I was excited to have found a purpose for all of our garden tomatoes this year. One that would stretch our garden goodies out into the colder months.
Of course, I’m a little picky too because I don’t want to be canning during the hot summer days. So, I find ways to preserve food that won’t heat up the house or take vital nutrients from the very food I’m using to nourish my body, mind and soul.
THREE THINGS I LOOK FOR WHEN PROCESSING GARDEN GOODIES
1. Minimal loss of nutrients
2. Fast and easy to process
3. Doesn’t heat up house during summer months
I couldn’t wait to have a cool fall day just so I could use a jar of raw homemade tomato juice. It is very empowering to pull this out of your freezer and turn it into a warm and creamy soup full of flavor. It is times like this that make gardening so worth it.
If you would like to learn how to make tomato juice easily check out my post, Homemade Tomato Juice from Scratch.
If you are ready to make a fresh pot of homemade creamy tomato soup that doesn’t use any sugar this is the recipe for you.
The recipe does use one quart of tomato juice. Depending on the thickness of your juice you may need to also use tomato paste. My juice consisted of more juicy tomatoes than paste type tomatoes so I had to use 1 full 6-ounce can of tomato paste.
For those who are restricting carbohydrates or do not want to consume excess sugar I have used a pinch of pure monk fruit. This is a natural sweetener and is not cut with anything else including dextrose which by the way is a form of sugar.
For me it is hard to imagine tomato dishes without oregano. At our house we just cannot get enough of it. So, this recipe has plenty of oregano and no basil.
For added flavor, we top each bowl of soup with grated pecorino Romano cheese.
Creamy Tomato Soup
- 2 T olive oil
- 1/2 onion, finely chopped
- 1/2 T minced garlic (I used 1 large fresh clove of garlic)
- 1 Quart pureed tomatoes, previously thawed (I made this from garden tomatoes)
- 1 can organic tomato paste (amount depends on thickness of juice)
- 1/4 t baking soda
- 1 T dried parsley
- 2 T dried oregano
- Salt to taste
- 1/16 t monk fruit (this is half of a 1/8t)
- 2 T coconut flour
- 2 C heavy cream (less for a thicker soup)
- Pecorino Romano cheese, grated
Saute the onion and garlic in olive oil until translucent, about 3-5 minutes.
Add the previously thawed pureed tomatoes, tomato paste, baking soda, parsley, oregano and salt.
Bring to a boil. Simmer for 10 minutes over medium low heat.
Stir in the monk fruit and coconut flour. Check and add more salt if needed.
Add heavy cream and heat soup until warm.
Serve topped with grated pecorino Romano cheese.