If you have a garden this summer and need an idea that uses tomatoes, look no further! This soup is perfect for the cooling days and it pairs wonderfully with our Rosemary Artisan Sourdough Bread. It can even be frozen and thawed for a later meal—just remember to add the essential oils after it has been reheated.
Tomato Basil Soup
Ingredients & Supplies:
- 3 Tbsp. butter, avocado oil, or coconut oil
- 2 medium onions, diced or coarsely sliced
- 2–4 carrots, peeled and sliced
- 3–4 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 quart bone broth
- 5–6 large tomatoes, stems removed and chopped in half
- 2 Tbsp. honey
- Sea salt, to taste
- 1 drop black pepper essential oil
- 2 drops basil essential oil
- 1/2 cup heavy whipping cream or 1 ripe avocado
- Fresh basil leaves for garnish (whole leaves or cut ribbons)
- In a soup pot, saute butter/oil, onions, and carrots for 3–4 minutes until softened. Add garlic and tomato paste; stir for another minute.
- Pour in the bone broth, and add the tomatoes.
- Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
- Transfer soup to a blender (or use an immersion blender) and add honey, cream or avocado, and essential oils. Blend until smooth or as chunky as you like. You can also remove some of the tomatoes and chop them a little smaller and add them back to the soup after blending it. Add salt to taste.
- Garnish with basil leaves and serve immediately.
Note: We like to make this in an electric pressure cooker. Follow the instructions above, but rather than simmering the soup, just secure the lid, seal the valve, and cook on high pressure (or use the soup setting) for 10 minutes then quickly release the pressure. Add honey and other ingredients before blending.