Tomato Soup


Is there anything better than a pot of simmering soup on the stove?  For me the perfect Sunday afternoon is spent cooking big batches of food that will help me get dinner on the table during the busy week.  

Tomato soup is one of our favorites and there is no need for cream when the flavors are so fresh.  I love topping with basil or dill depending on what I have around.  


2 Tablespoons of ghee

2 Tablespoons of extra virgin olive oil

1/2 cup finely chopped shallots

2 cloves of minced garlic

3 cups chicken broth (make sure compliant)

3 cups crushed canned tomatoes (make sure compliant)

Kosher salt and Cracked pepper

Snipped fresh basil or dill


Sauté  ghee and olive oil in a large soup pot over medium heat. Add chopped shallots and garlic and cook till soft.  Add broth and tomatoes; bring to a boil.  Lower heat and simmer uncovered for 25 minutes.

Remove from heat and use an immersion blender to puree the soup.  Reheat and then top with herbs.

Theresa Newman