Hello Friends! Since fall is in full swing, I’ve been craving a delicious Tomato Soup Recipe and Hannah delivered! I don’t know how she does it, but I am amazed at her culinary abilities! This soup is creamy and delicious! It’s also packed with nutritious tomatoes which help nourish the body and brain by delivering a powerful punch of Folate, Potassium, and Vitamin C!
Tomato Soup by Hannah Binkley
2 TBS extra virgin olive oil
1 small onion, finely diced
2 cloves of garlic, minced
1 tsp saltpinch of pepper
2 cups vegetable stock
1 28 oz can crushed tomatoes
2 tsp honey (this just helps temper the acidity in the tomatoes)
1/2 cup grass-fed heavy cream
In a medium-sized pot over medium heat, saute onion and garlic in olive oil until translucent, about 5 minutes. Season with salt and pepper. Pour in vegetable stock, crushed tomatoes, and honey. Stir and reduce heat to low. Cover and simmer for 20 minutes. Remove from heat and stir in heavy cream. Blend with immersion blender (or in batches in traditional blender) if you like a perfectly smooth soup, otherwise, just dish up and enjoy! Garnish with a drizzle of olive oil and chopped basil, if you wish.
We also paired this with Bob’s Red Mill Gluten Free Corn Bread! The cornbread was obviously just that mix with a cup of shredded cheese mixed in. Before I baked it I sprinkled some coarse salt and dried parsley on top, just to make it a bit fancier looking.