Totally Tasty Tomato Soup

Only a few soups are universally agreed upon as tasty in our household. 

Tomato soup is one of them. 

I am looking forward to the day when we can have a sprouted grilled cheese dunked in homemade tomato soup.  I have wheat berries sprouting right now for such an occasion.

Whenever we traveled anywhere in India, the trains always served grilled cheese and tomato soup.  I would love to get my hands on “Indian Train Ride Tomato Soup.”

This recipe will have to suffice. 

My kids like it, and so do I. 

Tomato Basil Soup

• 1 garlic clove (I probably use 2-3), peeled and minced (my favorite garlic press)
• 1 tbsp coconut oil
• 2 tsp balsamic vinegar
• 6 cups chicken stock
• 1 onion, chopped
• 1 cup basil (don’t skimp)
• 2 large cans diced tomatoes (or from your garden)

Directions

1. Heat coconut oil in a large pot.  Add onions and sauté for 5 minutes.  I often go for a caramelized onion.  Nothing like having tomato soup also remind you of onion rings. 
2. Add garlic and cook until the garlic oil has permeated every room in your home (about 2 minutes). 
3. Plop tomatoes in while you wear an apron.  
4. Stir in chicken stock and bring to a boil.  Once your soup begins to burp, reduce heat and allow your red deliciousness to simmer for 10 minutes. 
5. To make your soup have the WOW-Factor, add basil and vinegar.

6.  With your VitaMix ($25 coupon)  or an immersion blender, blend new ingredients well. 

For other recipes, head on over to my virtual cookbook. 

 

Curried Butternut Squash Soup

Never much appreciated butternut squash . . . until last week. 

I think I might include this item in my gardening plans this year.

I enjoyed (yet another) Nourished Kitchen concoction so much, it replaced my afternoon latte from my nifty espresso machine (which currently features a rebate).

Um. . . . that should speak volumes to you about said Curried Butternut Squash soup from The Nourished Kitchen.  (Seriously, you really should consider subscribing to Jenny’s dinner menu plans (yes, I am an affiliate) . . . rich . . . yummy . . . . delicious . . . and easy (in a whole foods kind of way).

And this soup that I’m about to give you the recipe for (with Jenny’s permission)  . . . is great for the dairy-free family.

Ingredients

• 1/4 cup coconut oil
• 2 shallots, peeled and diced
• 3 cloves garlic, peeled and minced
• 1 1-inch knob ginger, peeled and grated
• 1 large butternut squash, peeled, seeded and chopped
• 1 tsp curry powder
• 2 cups chicken stock (I’ll give you my recipe soon!)
• 2 cups coconut milk

Directions

1. Melt coconut oil in a heavy-bottomed stock pot over a moderate flame, then toss in shallots, garlic and ginger, frying until fragrant and translucent.
2. Stir in chopped squash and fry until fragrant, about three or four minutes.
3. Stir in curry powder, chicken stock and coconut milk.
4. Continue cooking for thirty minutes or until the squash is soft, then process in a Vitamix or with a food mill until smooth and uniform.

You won’t regret making this soup.  You might even cry when it is gone.  I almost did.