No, I’m not going to give you my life story. Don’t you just hate that? Just a few notes.
Best made with a Nutribullet or an extracting blender. The tomatoes you use are totally up to you. Striped Green are tangy, blacks and Brandywine are very flavorful. Our preference is grape tomatoes and cherry tomatoes, especially some of the different heirlooms. We prefer our soup thick, but feel free to add a little water. This is the simplest, easiest, and might just be the tastiest, creamy tomato soup you’ve ever had. I’m enjoying some while I write this.
Ingredients (as always, as organic as possible)
(The links are to our affiliate programs. The products we highlight we have used and have liked.)
- 2 lbs Fresh Tomatoes (the varieties are unlimited)
- 2 Tablespoons Organic Raw Sugar (Florida Crystals, Sucanat, etc.)
- ½ Cup Coconut Milk Powder
- ¼ Cup Cheddar Cheese Powder
- 1 – 2 teaspoons Celtic Sea Salt
- 1 teaspoon pepper
Tomatoes go in first, then add the rest of the ingredients. I like to run my Nutribullet two or three times, and remember, if you like it thinner, go ahead and add half a cup of water or so. And you can even replace the coconut milk powder with anything from skim milk to heavy whipping cream. We just like the coconut milk better for a number of reasons.
Heat on the stove and enjoy.
And in the dead of winter when a lot of us cannot get locally grown tomatoes, go ahead and open up a can of tomatoes. You’ve got fire roasted, whole, chunks, you name it, just don’t go trying to experiment with tomato paste. Making soup from that one requires an advanced degree in physics.