Who needs canned soup when you can make a good ole fashioned, real food version yourself at home?
With ingredients you can pronounce and relatively little time, traditional tomato soup never tasted so good!
- 1 T coconut oil
- 1 T butter
- 1 medium sweet onion, coarsely chopped
- 1 (28 oz) can whole peeled tomatoes in their juices
- 1½ cups chicken broth
- 4 T gelatin (non or hydrolyzed), if not using Homemade Broth*
- 2 bay leaves
- ⅓ cup heavy cream
- Salt and pepper, to taste
- Parsley, for garnish
- Heat oil and butter over medium heat in a large saucepan.
- Add onions and cook until soft, about 5-10 minutes.
- Add tomatoes along with the juice. Use a wooden spoon to crush the tomatoes as you stir.
- Stir in broth, gelatin and bay leaves. Bring to a simmer.
- Continue to cook until the tomatoes become soft and begin to fall apart, about 10-15 minutes.
- Use an immersion or traditional blender to combine mixture thoroughly.
- Stir in cream.
- Season with salt and pepper.
- If desired, garnish with additional cream and fresh parsley.
- C = 18g P = 9g F = 14g
- 230 calories per serving
- (this is without garnish)
- *Homemade Broth recipe: http://traciefountain.com/homemade-broth-recipe/