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HOMEMADE TOMATO SOUP – no-sugar no-dairy

HOMEMADE TOMATO SOUP – 5 quarts

We are having company from Brazil for a few weeks so I am making a few recipes to freeze. Today I thought I would make a large batch of tomato soup to serve or to use in recipes for quicker meal preparations.
Continuing on this no-sugar, no-dairy and no-yeast diet, I was also looking at our need for lots of vegetables so I did include as many as possible in the soup, yet it still looks & feels like cream of tomato soup.

The bone broth in this recipe is packed with beneficial minerals that are also so good for our body.

I always start by using some of my homemade canned tomato juice. But because of the no-sugar diet my husband is on, I will change the recipe to meet his needs. The only sweetener he can have right now is stevia so that means honey is also out. The squash provides just enough sweetener for the soup.

I just finished cooking it. I tasted it and have to say it is delicious! We will have some for lunch today!

2 quarts bone broth
1 large onion, chopped
5 cloves garlic, minced
1/2 cup celery, chopped
1/2 cup leeks, chopped
3 cups cooked squash (or add/cook raw squash with other vegetables)
2 quarts tomato juice
1 tablespoon parsley flakes
1 – 2 tablespoons Himalayan salt
pepper (I use 1 small dried hot pepper)

Cook the vegetables in the bone broth. If you are using cooked squash you can add it with the cold tomato juice once the vegetables are cooked. By adding the cold juice, the mixture will not be too hot to blend until smooth. Then put it back on the stove, add parsley, salt & pepper. Simmer for 30 minutes.

Besides enjoying a bowl of soup, I use this recipe when making chili or thicken & spice it up to use in spaghetti, on pizza or pizza buns.

Every which way you use this soup, you are providing your body with many beneficial nutrients. And it fits this diet restriction too! Winnie