Who could resist a recipe called “Really Great Tomato Soup”?
This recipe is (lightly adapted) from The Grain Brain cookbook, which promotes grain-free living for neurological health and protection from Alzheimer’s.
Like the name promises, this really is “really great” soup!
- 6 pounds tomatoes (the riper, the better!)
- 8 ounces chopped onion
- 1 teaspoon minced garlic
- 1/2 cup salted butter (for economy’s sake, you could substitute olive oil for some of the butter, but use at least some butter for the flavour)
- salt and pepper to taste
- optional: a bit of chopped green chilli, or a dash of red chilli pepper flakes
- optional: a touch of sweetener or sugar
(For a medium-sized saucepan, or about 3 bowlfuls, you can use 2 pounds tomatoes, 1/2 medium-large onion, 1/2 clove garlic, and 1/3 cup salted butter.)
Note: No water!
1. Melt the butter over low heat in a large soup pot. Add the onions and garlic, and cook over low heat, stirring frequently, until soft and fragrant but not coloured. Add chilli (if using) when the onions are almost done.
2. Chop and core tomatoes. (Or, if you like, just chop them.)
3. Add tomatoes and season with salt and pepper to taste. Raise the heat to medium-low and cook, stirring frequently, until the tomatoes are mushy and the mixture soupy, about 25 minutes. (The tomatoes will produce their own water, so you do not need to add any water or broth.)
4. Puree with a blender. If company’s coming, pour it through a fine-mesh sieve into a non-reactive saucepan. Add salt and pepper to taste, and, if you wish, a tiny dash of sweetener/sugar to bring out the natural sweetness of the tomatoes.
5. Garnish with toppings of choice, if desired. Basil would be an ideal choice. The soup in this photo is garnished with crumbled buffalo cheese, dried oregano, and black pepper. The soup also holds up well to any number of creative add-ins!