It’s summertime and right in the middle of tomato season. Sweet juicy tomatoes are my family’s favorite. Every summer I grow some and buy some, and make tomato soup, tomato sauce and dried tomatoes.
Today was a day of preserving the harvest using some Roma tomatoes that I purchased at one of my local farmers’ markets. I love to support my local farmers and have nutritious food for me to store in the freezer. A few hours of time for all three ways to preserve tomatoes ,and I will be tasting a bit of summer this winter. Tomato soup is nutritious and this recipe is full of healthy fats from bone broth and raw cream. It’s an all-time hit at my house. Make a double batch if you want to freeze some because it won’t last long. Enjoy!
- Chopped Roma tomatoes – enough to fill a 6-quart pot
- 2-4 cloves of garlic
- 1 1/2 cups of chicken bone broth
- 2 tsp unrefined sea salt
- 2 Tbsp fresh basil
- 1 Tbsp extra virgin olive oil
- 1 Tbsp raw honey, optional
- 1/2 cup heavy cream
- Chop Roma tomatoes and place in pot. Bring heat to medium and cook.
- While tomatoes are cooking, add in garlic cloves, chicken broth, salt, basil, olive oil and bring to a boil. Reduce heat back to medium low and using a hand blender, puree until smooth.
- Add in raw honey and heavy cream, and stir. DO NOT bring it back to a boil. Taste and adjust seasonings if needed.