Fresh Tomato Soup

In Cooking, What's for dinner? on September 15, 2012 at 3:33 am

Last night I decided to finally make something with all of the tomatoes we had harvested from our tiny garden.  There weren’t quite enough to make a big batch of marinara sauce, so I opted for tomato soup.  I chose the following recipe based on the unusual inclusion of clove as an ingredient.  Maybe it’s not so strange.  But I had never heard of it.

So here’s the ingredient list: (original recipe)

  • 4 cups chopped fresh tomatoes
  • 1 slice onion
  • 4 whole cloves
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons white sugar, or to taste

I basically followed the recipe except that I had to make a couple substitutions based on my family’s food intolerances.  Instead of butter I used coconut oil.  In place of sugar I used honey (though very little, maybe a teaspoon).  And I used coconut flour instead of all-purpose flour to create the roux.  Of course this roux is not quite like a flour roux, but it worked just fine.  I also added some fresh basil leaves from the garden and sautéed about a ¼ of an onion with 2 cloves of garlic.  This soup turned out to be one of the lightest tomato soups I have ever had and was absolutely delicious.  The kids both ate theirs all up and they didn’t even have a grilled cheese sandwich to go with it!  Mmmm, that sounds good.


The nasturtiums are simply for “plating” purposes.  The kiddos wanted to make the soup look pretty so they picked a bunch.  Yes, they can be eaten, but they are extremely peppery for my little ones.


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