Garden Tomato Soup


Fresh tomatoes, carrots and onions makes for great taste and nutrition.

Served with Grilled Cheese and Pear sandwiches for a nice light lunch…

Accessories: Ankarsrum with Blender attachment
Quantity: 4 servings


  • 8 cups chopped tomatoes (I used Romas)
  • 3 large carrots
  • 1 red pepper
  • 2 sticks celery
  • 1 large onion
  • 5 garlic cloves
  • 3 tbsp. coconut oil
  • 6 fresh basil leaves
  • 2 cups chicken or vegetable stock
  • 2 tsp smoked paprika
  • 1/4 tsp chili powder
  • pinch dried thyme
  • 1/2 cup milk
  • tbsp. butter
  • fresh ground pepper to taste
  • salt to taste

Add 2 tbsp. of the coconut oil to a deep frying pan.  To this add the onion and garlic.  Sauté till slightly browned.  Add the carrots and celery.  Continue to sauté until the vegetables are soft.  At this time add the remaining coconut oil, tomatoes and red pepper. Continue to cook till tomatoes are soft.  Set this aside to cool to touchable temp.

While cooling vegetables add the broth to a large sauce pan and add the spices and herbs and put over low heat.

Place 1/2 of the vegetables in the blender and puree.  Add to broth and puree remaining vegetable and add these as well.   Simmer till slightly thickened about 1/2 hr over low heat.  Add the milk and butter and simmer another few minutes.  Serve with extra fresh ground pepper.

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