Dean always asks for a bowl of Pasta Sauce without the Pasta; hence the Tomato Soup. You can make this with fresh Tomatoes or jarred Tomatoes. I’m using our homegrown last of season busting with flavor, organic Tomatoes.

Organic Ingredients: Serves 6

• 12 Roma Tomatoes, or a jar of Roma Tomatoes

• 1 Onion

• 4 Cloves Garlic

• 1/2 A Cup Heavy Cream (taste and use more or less per desired flavor) - we use A2 dairy which is better for digestion

• Salt & Pepper to taste

• Fresh Herbs optional - Basil/Oregano

Wash Tomatoes. Gently lower into a pot of boiling water stove top. Cover and reduce to a low boil for 5-10 minutes or until skin starts to peel. Run under cold water and allow to cool. Transfer to a chopping board, discard cord and as many seeds as possible. Chop flesh into small pieces, then blitz in a food processor until smooth. (See pics below for visual)

Peel and dice your Onion, and sauté in some Olive Oil until translucent. Peel and crush your Garlic, add to the pan for a minute. Add in Crushed Tomatoes and stir. Season with Salt & Pepper. Bring to a boil, cover and then lower to a low simmer. Cook for an hour on low heat. Remove from heat, allow to cool slightly then blitz in a food processor. Once smooth, return to pot, add Cream, and return to the stove. Cook on low heat for 20 minutes while the flavors incorporate. Salt & Pepper to taste. Serve with Grilled Cheese, or Corn Muffins & Green Beans.

Related Recipes:

1. Chinese Corn Soup

2. Wild Jute Soup

3. Pumpkin Soup

4. Chicken Tortilla Soup