A fresh and nourishing summer tomato soup - GAPS + Grain Free, that will make your taste buds and belly happy Follow Me on Pinterest

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

Summer Tomato Soup - GAPS + Grain Free
 
Author:
Serves: 8+
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)
Method
  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.

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