Tomato soup…what else is a gal to make with a million tomatoes?
Right about now the tomatoes are coming out of the garden for most of us.
It’s like a tomatoes hurricane around here! Only difference being of course that I love tomatoes. Hurricanes…not so much.
What’s a gal to do?
Personally I can, freeze and ferment mine.
This weekend you will find me canning and fermenting salsa. Lots of it.
I literally just realized I haven’t shared a fermenting salsa recipe yet!!? What the heck!
That is my favorite! I shall make you guys a blog post on that this weekend.
But today….it’s going to be one of the fastest, yummiest and seriously so easy meals I make.
Admittedly, I just promised alot there but this one truly is all those things.
Once upon a time I went to San Francisco with Daryl.
We rolled up into this little Italian cafe one day.
I was starving. Just wanted something fast so I could get back to site seeing so I ordered the tomato soup. It was the BEST soup I have ever had.
Granted I had so many “the bests” out there that week that I truly know I need to live there.
But since I don’t live there…I had to try and make my own copycat recipe.
Or as close as I could get.
This was as close as I have gotten thus far (because my recipes are always evolving and changing just like my gardens)
- 1 Can/Jar crushed tomatoes (or put 6 to 12 fresh tomatoes in the food processor 😉
- 1 container broth (I typically use vegetable broth)
- 1 Can full fat coconut milk
- 1 chopped onion
- 2-3 minced garlic cloves
- 1-2 tbs oregano
- 4-5 large basil leaves (dried will work as well but won't be quite as vibrant in flavor)
- Salt/pepper/cayenne pepper (all to preferred taste)
- 1-2 tsp Potato Starch
- Are you ready for this?
- For me....I throw everything in a big old pot (except the potato starch and half of the basil...those I wait on).
- If I want to add the onions without my kiddos whining about the junks I literally will put a bit of the tomato sauce/broth into my vitamixer and add the garlic and onions. This makes them "disappear" and the kids have no clue.
- If the soup is too thin I take a bowl and add about a cup of the soup to it then the potato starch. I use a whisk and blend the potato starch in until all the lumps and bumps are gone (you can also throw it back in the food processor / vitamixer too). I then drop it back into the pot and let it all slowly simmer for a bit and thicken up. The potato starch thickens anything you need it too....I love that stuff!
- Personally I like to cook the soup with only half of the basil leaves and opt to add the basil leaves to the soup bowls at the end. I feel like this gives my bowl a burst of extra flavor.
- ****Additional add in ideas: carrots, ginger, garlic olive oil drizzled on top, sour cream, feta, cheddar, red peppers, noodles even.
- The options on what you could add to this soup are endless...but really we typically just add a panini on the plate beside the bowl 😉