Sunny Tomato Soup

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While this recipe is a contribution from Jessica Prentice, the introductory remarks are provided by our recipe moderator, Sandrine Perez. The main tomato season generally runs from late spring to early fall, which is May through October, in most of the Northern Hemisphere. The peak summer month, July and August, offer the best, most flavorful harvests. The exact season depends on your region and climate, with harvests starting earlier in warmer areas like the Southwest and later in cooler regions like the Northeast. Sally Fallon Morell dosen’t recommend canning, with the exception of the limited use of canned tomatoes.

When I use fresh tomatoes in a soup, I do briefly boil the tomatoes in order to take off the skin and I remove all the seeds with a strainer and spatula before I use the tomato flesh. Learn why — the explanation starts here. Once I peel tomato skins, what I am left with is much thicker than what this video shows, but this is the idea for how to strain out the seeds. Here are tomatoes I harvested from my garden and used to first boil, peel, remove the seeds and make tomato soup.

Ingredients

• 3 tablespoons butter
• ½ onion, chopped
• 1 teaspoon kuzu
• 1 can coconut milk preferably without guar gum – about 13.5 oz.
• 1 can chopped tomatoes – about 14.5 oz, or equivalent in fresh tomatoes, peeled and seeded
• ⅛ teaspoon baking soda
• ½ teaspoon salt, or more to taste
• 1 teaspoon sucanat, or to taste (optional)
• Black pepper to taste (optional)
• pinch of cloves to taste (optional)
• yogurt (optional) for garnish

Instructions

1. Melt the butter in a small pot over medium-low heat. Add the onion and cook until translucent.
2. Put the kuzu in a small bowl and pour a little coconut milk over it to dissolve. Put the rest of the coconut milk into the pan with the butter and onion. Stir.
3. Using your fingers, break up the kuzu into the coconut milk. When it is dissolved add this mixture to the pan and stir thoroughly. Bring to a simmer and cook, stirring regularly for a few minutes.
4. Open the can of tomatoes and add the baking soda to the can. Stir it in with a chopstick.
5. Add the tomatoes to the coconut milk mixture and stir. After a moment or two, puree using an immersion blender.
6. Add salt, sucanat, pepper, and cinnamon or cloves to taste. Bring the soup just to a simmer and then remove from heat. Do not allow to boil.
7. Serve as is, or strain through a sieve for a really-smooth texture.
8. Good with a dollop of yogurt on top.

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