As promised in my last post, today I’m excited to share my recipe for homemade, fresh tomato soup. This soup uses plum tomatoes that are easily found in the colder months. The best part about this recipe is that it doesn’t require exact measurements and can be easily adapted to use up however many pounds you’ve got on hand.
- Three to four pounds of plum tomatoes
- 1 tablespoon salt
- 2 cloves
- 1 teaspoon cinnamon
- 1 tablespoon butter or ghee (clarified butter)
- 1 teaspoon cumin
- black pepper to taste
- After washing tomatoes, slice into quarters longways
- Place quartered tomatoes into a large soup pot
- Fill pot with just enough water to cover the tomatoes
- Add cloves and cinnamon
- Bring to a boil
- Let boil for 5-7 minutes
- Reduce to a low simmer, cover pot with lid and let simmer for 20 minutes
- Remove from heat and let cool for 10 minutes
- Use an immersion blender or food processor to blend tomatoes into the consistency you prefer
- In a small sauce pan, heat butter or ghee on medium-high for 1 minute and add in cumin and remove from heat.
- Add butter/ghee and cumin mixture to soup
- Bring soup to a low simmer and stir well
- Serve with black pepper to taste
Enjoy! And let this soup keep you warm in the cooler days ahead.