My mother-in-law makes the best tomato soup and it’s such an easy recipe! It’s my hubby’s absolute favorite soup, so we had it served at our wedding! It’s a deliciously easy way to use up ripe tomatoes (no skinning or removing of seeds required; just strain through a cheesecloth or fine sieve after it’s blended to remove any leftover skins), so I often make several batches around this time of year and store them in the freezer.
Mom’s Tomato Spice Soup is gluten-free, sugar-free, dairy-free (if you leave out the butter), nut-free and Trim Healthy Mama approved!
I’ve been using this recipe as a Fuel Pull, but have yet to get confirmation on that. It yields 15-20 servings, which means there’s very little fat or carbs per person. I love to add a scoop or two of collagen to my serving of soup for protein. I use the Great Lakes brand; it’s tasteless, dissolves quickly, helps with joint pain, and makes my hair and nails stay healthy!
Of course, if you add cheese to yours and have a handful of almonds on the side for protein as I often do, you would have an S meal instead. Enjoy!
Gluten-free, sugar-free, dairy-free (if you leave out the butter), nut-free and Trim Healthy Mama approved! Freezes well.
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 1/4 cup butter
- 4 lbs. ripe tomatoes, chopped (Any kind will work, and I don't actually weigh the tomatoes; I just use about half a stock pot full).
- 6 cups chicken stock
- 4 Tbsp tomato paste
- 1 1/2 tsp mineral salt
- 1 tsp ground pepper
- 2 Tbsp sweet basil
- Put all ingredients into pot and bring to a boil. Simmer for at least half an hour. Cool. Process in blender until smooth. Strain soup through cheesecloth or a fine sieve to remove any remaining tomato skins that didn't get pulsed in the blender.
- Enjoy warm with cheese and a side of almonds for a protein and flavor rich S meal.