These are the BEST EATING times of the year! After our weekly CSA pickup, my fridge and counter-tops overflow with summer bounty. Our favorite raw veggies, and berries from nearby bushes, can at last begin to satisfy the “roving pack-man munchers” in my home.

As summer wrapped up we had multiple rounds of company. What to feed them?

At least a couple times a summer I make this fresh, warm, very “svelte” Summer Tomato soup – GAPS + Grain Free (bonus!). So I made it for different groups of company and this was a favorite on the menu. Have your friends join in chopping the tomatoes and you’ll have a happy belly in short order.

Enjoy!

Melanie

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Summer Tomato Soup – GAPS + Grain Free

• Author: Melanie Christner - Honest Body
• Yield: 8+

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Ingredients

• 4 tablespoons of extra virgin coconut oil, butter, or ghee
• 1 large onion – sliced thin
• 2 jalapenos – diced (or substitute chili pepper flakes to taste)
• 1 medium eggplant – diced (or substitute summer squash of choice)
• 6 – 8 large tomatoes – chopped
• 4 – 6 cloves of garlic – crushed or minced
• 2 quarts of homemade chicken or beef stock
• Up to 2 tablespoons each of minced rosemary, thyme, basil or oregano (you can mix & match w/ what you have)
• 1+ tablespoon sea salt
• Pepper to taste
• Optional Nutritional & Taste Booster – 1 cup of beef marrow & fat pate’ (See note below)

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Instructions

1. In a large pot over medium heat, melt coconut oil (or butter, or ghee)
2. Saute onion, jalapenos, eggplant, tomatoes & garlic in oil, stirring periodically until becoming tender
3. Add stock to the pot & let simmer for 20 – 30 minutes
4. Add in minced herbs in the last 5 minutes
5. Add in salt, pepper & (optional) pate’
6. Blend soup with immersion blender until desired consistency
7. Optional toppings: Shredded cheese, sour cream, avocado
8. Goes well with cultured veggies, a green salad & grain free muffins!

 Optional Pate’

For those avoiding dairy this can be both your “creaminess” factor.

Method:

After preparing and straining my beef stock, I gather all of the soft bits left with the bones – the marrow, fat, etc. I then puree this with a little bit of broth to make a pate’. Intensely nourishing and healing to the gut, it’s worth the trouble and adds creaminess to your soups and stews.