Fresh Tomato Soup

Name: Fresh Tomato Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 4-6 serving(s)
Ingredients: 4 -6 tomatoes; 1/2 sweet onion, sliced; 3 garlic cloves, peeled; salt; fresh ground pepper; 1 -2 teaspoon olive oil; 2 -3 tablespoons honey (to taste); 1 (6 ounce) can tomato paste; 2 cups chicken (I like beef but you could certainly use veggie) or 2 cups beef stock (I like beef but you could certainly use veggie); 1 (13 1/2 ounce) can coconut milk; salt and pepper

Submitted by Kiss The Cook

"A beautiful fresh tomato soup, almost as easy as canned, without the excess sodium and things you cannot pronounce.Perfect for summer and end of summer, or if you are like me and live in FL, year round."

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photo by Kiss The Cook

Ready In:: 1hr 35mins
Ingredients:: 11
Serves:: 4-6

ingredients

4 -6 tomatoes
¹⁄₂ sweet onion, sliced
3 garlic cloves, peeled
salt
fresh ground pepper
1 -2 teaspoon olive oil
2 -3 tablespoons honey (to taste)
1 (6 ounce) can tomato paste
2 cups chicken (I like beef but you could certainly use veggie) or 2 cups beef stock (I like beef but you could certainly use veggie)
1 (13 1/2 ounce) can coconut milk
salt and pepper

directions

Cut tomatoes into quarters and slice onions.Peel garlic cloves. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in 350 degree oven 35-45 minutes, or until tomatoes are tender.If you choose, you can refrigerate the veggies until ready to prepare the soup.
Place roasted vegetables, tomato paste, and stock in a medium sized stockpot.Puree with a hand held blender. Bring to a boil and reduce to a simmer. Add honey and simmer on low for at least 30 minute Add the can of coconut milk and taste. Season to taste with salt and pepper. Additionally, add fresh herbs to taste, such as sage, basil, time, or oregano.