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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 -friendly!

This recipe yields 15-20 servings. 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 healthy! 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!

Yield: 15-20 Servings

Mom’s Tomato Spice Soup | THM : Fuel Pull

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Gluten-free, sugar-free, dairy-free (if you leave out the butter), nut-free and Trim Healthy Mama approved! Freezes well.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 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 stockpot full).
• 6 cups chicken stock
• 4 Tbsp tomato paste
• 1 1/2 tsp mineral salt
• 1 tsp ground pepper
• 2 Tbsp sweet basil

Instructions

1. 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.
2. Enjoy warm with cheese and a side of almonds for a protein and flavor rich S meal.

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