This tomato soup recipe is a hit with children and adults alike. There is a perfect balance of richness and sweetness. We enjoy it all year long and encourage you to add this to your repertoire!
Recipe yields 8 servings
- 1/2 pound grass-fed butter
- 1 pound onions, about 3 medium, cut into 1/4-inch dice
- 1/2 cup brown rice flour (or almond flour, coconut flour)
- 4 28-ounce cans organic diced tomatoes
- 1 1/4 cups organic chicken or vegetable broth
- 1/4 cup coconut sugar
- 1 tablespoon Himalayan salt
- 1 tablespoon organic celery salt
- 3/4 teaspoon pepper
- 3/4 cup organic half-and-half
- 2 tablespoons of raw honey
- In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
- Serve hot.