Martha got it right with this soup recipe. Once you make this simple soup yourself, you’ll agree that buying tomato soup in a can is a shame. Plus you get the added benefit of adding as much (or little!) salt as you like, but if you’re making it for nostalgic reasons, you might as well add all two teaspoons. Let’s face it – some of us were raised on the canned stuff.

If you want to feel good about your salt, try Himalayan sea salt. It’s said to contain 84 minerals and be free of the toxins and pollutants currently rising in our oceans and seas because it started its natural drying process 250 million years ago. But anything's better than table salt, which is just overly-processed chemicals.

Try this soup with a delightfully simple gluten-free grilled “cheese”! Seen here with bread from Rose’s Bakery in Evanston and vegan “cheese” from The Dill Pickle.

New Development!

If you chill on the reheating of this soup, it makes a fantastic gazpacho. Top with some fresh basil and you're ready to go on a hot summer day!

Makes 6 cups

5 - 6 T coconut oil
1 medium yellow onion {chopped}
2 cloves garlic {chopped}
24 ounces jarred {aka. canned} plum tomatoes
3 cups veggie broth
1 - 2 t sea salt to taste
1/4 t freshly ground black pepper
1 t nutritional yeast {optional}
dash turmeric {optional}

Melt oil in a large saucepan over medium-low heat. Add onion, garlic and turmeric, and cook (stirring) until onions have softened (about 15 minutes). Add tomatoes, veggie broth, salt, pepper and yeast, and bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft (10 to 20 minutes).

Working in batches, transfer soup to a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra broth to thin. Let rest for 5 minutes before serving. Enjoy!