Two Tomato Soups

Typically, I would make the Martha Stewart version of tomato soup (below), but my sister sent me one that’s a little easier (for the days when you need things to be easy…)

Melissa’s Easy Tomato Soup

1 - 28 oz can San Marzano peeled tomatoes

1 - 14 oz can fire-roasted tomatoes

1/2 onion roughly chopped

4 tbsp butter (or olive oil)

1/2 - 2 cup vegetable broth, cream or vegan half and half

Salt to taste

Put into a cast iron pot on medium for an hour. Use an immersion blender (or a regular blender in batches) until smooth. Add salt to taste. Finish with the vegetable broth or cream - add just enough to bring it to the consistency you like (if you like a less acidic soup, add cream).

So easy and delicious!

Another great tomato soup adapted from Martha Stewart’s Tomato Soup

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 (and we love it!)

If you want to feel good about your salt, try Celtic Sea Salt or this amazing Norwegian Sea Salt from Salty Provisions - Double the magnesium, nearly triple the potassium over other brands. Hand harvested from the crisp, clean Norwegian Sea. 

Try this soup with a delightfully simple gluten-free grilled “cheese”! Seen here with bread from Wheat’s End and vegan “cheese” from The Dill Pickle Food Co-Op.

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 or 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!

Raw Coconut Macaroons

I didn't measure while I was making this recipe, but these measurements will bring you close to the cookies pictured. Adjust as needed.

Safe for diabetics, xylitol is a low-glycemic sweetener that can be good for your teeth. A sugar alcohol, it's treated differently than simple sugars in the body. Dates, figs or coconut sugar can be substituted if you have dogs (xylitol is toxic to them) or are sensitive to sugar alcohols.

• 1 ½ C almond flour

• ½ C cashews

• 3 T coconut butter

• ½ t sea salt

• 2 teaspoons xylitol or

  • 6 dates

  • 5 figs

  • 2 Tablespoons coconut sugar

• ½ t vanilla powder or extract (optional)

• 1 ½ C coconut flakes or chips

• a dash of cinnamon

• 2 Tablespoons coconut water

Toast 1/2 Cup of coconut chips or flakes in a toaster oven and set aside. Blend the remaining items (except for coconut water) in the food processor until ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll batter into balls and then roll onto the toasted coconut chips or flakes. These cookies can be refrigerated for up to 5 days. You may take them out about 15 minutes before enjoying to let them warm up.