We are not big fans of raw tomatoes but we like tomatoes in things. A few years ago, we had an abundance of them in our garden. Alee wanted grilled cheese sandwiches and tomato soup (she never ate the soup but like to dunk her sandwiches) so I threw some stuff together and attempted to make my own.
NOTE: I will add photo’s later–I have to make a new batch and take some! I wanted to get the recipe up in case anyone wants to try it.
What we ended up with was a tomato soup that she loved and I also enjoyed. We’ve made it multiple times since. The only tweak I made in making this Whole30 compliant was leaving honey that I had used in the original recipe. Honestly, unless you like a sweet soup, honey or even the date are not needed. (If you do add the date then cook it down, it does make a decent sauce to replace ketchup though.)
- 2 Pounds Roma Tomatoes (you could use any kind, but I tend to always get these)
- 2 Nectarines
- 1 Onion
- 2 Cloves Garlic
- 1 Tbsp Fat (Olive Oil, Coconut Oil, Tallow–any healthy fat)
- 1 Chili Pepper
- 1 Jalapeno Pepper
- 1/2 Pitted Medjool Date (optional)
- 2 tsp Vinegar
- salt, pepper, garlic, minced onion, chili powder, cayenne pepper
Prepare tomatoes by either blanching or roasting, then remove peel and core.
In a large pot, put prepared tomatoes, nectarines (pitted but doesn’t have to be peeled), Onion (cut in quarters), peppers (if you don’t like spice, you can use less or no peppers) and date if you like a slightly sweeter soup.
Bring to a boil, reduce heat and simmer about 30 minutes.
Transfer to blender and puree mixture (it doesn’t work out as well if you puree it before cooking). Put puree back into the pot and return to stove.
Add your spices to taste.
Add vinegar last, and add it in parts. Sometimes you will want a little more or a little less depending on the natural flavors of the fresh ingredients. Alternatively, you can add lime juice instead for a different twist.
Simmer until it cooks down to desired thickness.
Play around with it and let us know what you think.