I think a lot of people love tomato soup. It is one of Campbell Soup Company's best seller. Campbell's is not my favourite brand of bought tomato soup, but sure, I have had my share of it.
I prefer my own home made soup. However; I am also trying to avoid wheat, dairy and sugar to help control the gut/brain complex that lets protein leak through the gut and irritates the immune system, in my case, exacerbating arthritis. That gut/brain leaky gut syndrome hits folks where there is a predisposition to weakness. For some, it brings forward symptoms and disease that the body could fight off, if we could provide the body with proper food. Today, that is very difficult in North America, but easier in many parts of the world. We are subject to many chemicals in our food and genetically modified foods as well, all of which make feeding our bodies properly nearly impossible. Back to the soup!
I grew these tomatoes this summer, organically, of course. They were situated alongside the south wall of the bed and breakfast house, where they soaked up the sun and warmth and offered their delicious bounty. It was a bumper crop of tomatoes for sure, but I picked them mostly green, because we get such early frosts here. In the previous years, I left the tomatoes on the vine to ripen and lost them all to deep frost in August. Not this year!
The other ingredients were not from the farm. I used AroyD coconut milk, smoked paprika and smoked sea salt to give the soup a new edgy flavour, herbs de Provence, lots of them, an onion and several cloves of garlic and about 4 pounds of my homegrown tomatoes. The tomatoes were frozen whole and then bagged and returned to the freezer. I used the whole tomatoes, minus the stems. That mixture simmered for about a half day, then I stick blended it smooth and added the coconut milk and the secret ingredient, which thickens the soup and adds a touch of sweetness, purple sweet potato. The sweet potato was already cooked, then I just peeled it and cut it into small pieces, added it to the soup and stick blended the entire contents to a smooth texture. The smell is heavenly and the taste, sublime!
Here is the uh-hum recipe. I don't really have a recipe, because I just made it up as I went, but this is what I used.
about 4 pounds of garden tomatoes (you could use canned, I guess)
1 whole onion
4-5 cloves of garlic
3 cups of water
1 tsp black pepper
smoked sea salt, about a teaspoon
smoked paprika, about a tablespoon
Herbs de Provence (mixture of basil, oregano, parsely, savoury and thyme) about 3 tablespoons. Yes, that much.
1 can of coconut milk without additives, AroyD is the brand I used in this
1 large purple sweet potato, baked or boiled, and peeled, then cut into small pieces for blending.
Simmer the tomatoes, garlic, onion, salt, paprika, pepper and herbs for several hours until the tomatoes are mushy. Stick blend smooth and add the coconut milk, and stick blend again. Add the sweet potato and stick blend until the consistency is smooth and even. The soup will be creamy and thick and full of delightful flavours that come alive in your mouth.
To serve, ladle into bowls, drizzle with coconut milk and sprinkle a little herbs on top. It would be great with chickpea flatbread, but I did not make any today. I just enjoyed the soup as it was. Delicious! I wish you were here to sample some with me.
I think a lot of people love tomato soup. It is one of Campbell Soup Company's best seller. Campbell's is not my favourite brand of bought tomato soup, but sure, I have had my share of it.
I prefer my own home made soup. However; I am also trying to avoid wheat, dairy and sugar to help control the gut/brain complex that lets protein leak through the gut and irritates the immune system, in my case, exacerbating arthritis. That gut/brain leaky gut syndrome hits folks where there is a predisposition to weakness. For some, it brings forward symptoms and disease that the body could fight off, if we could provide the body with proper food. Today, that is very difficult in North America, but easier in many parts of the world. We are subject to many chemicals in our food and genetically modified foods as well, all of which make feeding our bodies properly nearly impossible. Back to the soup!
I grew these tomatoes this summer, organically, of course. They were situated alongside the south wall of the bed and breakfast house, where they soaked up the sun and warmth and offered their delicious bounty. It was a bumper crop of tomatoes for sure, but I picked them mostly green, because we get such early frosts here. In the previous years, I left the tomatoes on the vine to ripen and lost them all to deep frost in August. Not this year!
The other ingredients were not from the farm. I used AroyD coconut milk, smoked paprika and smoked sea salt to give the soup a new edgy flavour, herbs de Provence, lots of them, an onion and several cloves of garlic and about 4 pounds of my homegrown tomatoes. The tomatoes were frozen whole and then bagged and returned to the freezer. I used the whole tomatoes, minus the stems. That mixture simmered for about a half day, then I stick blended it smooth and added the coconut milk and the secret ingredient, which thickens the soup and adds a touch of sweetness, purple sweet potato. The sweet potato was already cooked, then I just peeled it and cut it into small pieces, added it to the soup and stick blended the entire contents to a smooth texture. The smell is heavenly and the taste, sublime!
Here is the uh-hum recipe. I don't really have a recipe, because I just made it up as I went, but this is what I used.
about 4 pounds of garden tomatoes (you could use canned, I guess)
1 whole onion
4-5 cloves of garlic
3 cups of water
1 tsp black pepper
smoked sea salt, about a teaspoon
smoked paprika, about a tablespoon
Herbs de Provence (mixture of basil, oregano, parsely, savoury and thyme) about 3 tablespoons. Yes, that much.
1 can of coconut milk without additives, AroyD is the brand I used in this
1 large purple sweet potato, baked or boiled, and peeled, then cut into small pieces for blending.
Simmer the tomatoes, garlic, onion, salt, paprika, pepper and herbs for several hours until the tomatoes are mushy. Stick blend smooth and add the coconut milk, and stick blend again. Add the sweet potato and stick blend until the consistency is smooth and even. The soup will be creamy and thick and full of delightful flavours that come alive in your mouth.
To serve, ladle into bowls, drizzle with coconut milk and sprinkle a little herbs on top. It would be great with chickpea flatbread, but I did not make any today. I just enjoyed the soup as it was. Delicious! I wish you were here to sample some with me.
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