* This recipe is gluten-free, dairy-free, GFCF, and vegan
Let’s get this out of the way first… I am not a soup-lover. I have never been the person who craves soups, makes soups, or orders soups. What changed my mind about soups was making them fresh. It only takes about 10 minutes to make a fresh soup, and it definitely tastes 10 times better than a canned soup!
Up until last week, I’d never had tomato soup that didn’t come out of a Campbell’s can, and for how easy it is to make fresh soup, it’s pretty strange that I’ve never had homemade tomato soup. If you’ve never tried a non-canned tomato soup, this recipe is a must!
You will need…
1 Tbsp olive oil
4 cloves of garlic
1 small onion
2 cups water
2cups almond milk
Enough fresh tomatoes to fill a medium sized pot (I used home-grown red and yellow heirloom tomatoes, but any variety will work)
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh chives, chopped
1 Tbsp fresh basil, chopped
2 cups chard, chopped
1 tsp sea salt
In a medium pot, add olive oil, garlic and onions. Cook on low heat until the garlic and onions are just browned.
Add water and almond milk to the pot, then fill the pot with whole tomatoes.
Add rosemary and chives and cook on medium heat until the tomatoes are soft.
Turn off the heat and add in the basil and chard, then stir in the sea salt.
Let the soup cool. Once it is luke-warm or cold, pour it into a large blender and quickly blend the mixture to make it smooth. Unlike canned tomato soup, this soup will have tomato skins and seeds in it adding to the texture.
Now that the soup is blended and cooled, it can be heated up in a pot on the stove and served, or frozen in containers for easy lunches and dinners.
Some serving ideas I’ve tried…
- Fresh tomato soup with Suzie’s spelt breadsticks, and a fresh fig + arugula salad
- Fresh tomato soup with European Breads Bakery barley/ quinoa bread + parmesan grilled cheese, and gai-lan baked in olive oil and sea salt