Creamy tomato soup is an final consolation meals. Mix it with fermented sourdough or gluten-free white dinner rolls and also you’ve bought your self an amazing meal!
Tomatoes are an amazing supply of vitamin C, folate, potassium, fiber, and the antioxidant lycopene. The shallots supply a pleasant supply of sulphur, and the butter and cream supply omega-3s, wholesome saturated fat, and vitamin A (aka retinol).
I’m usually requested if somebody with thyroid illness ought to keep away from nightshades. Usually, if somebody has arthritis or joint ache, then it’s greatest to keep away from nightshades. In the event you don’t have these points, then nightshades could be part of a thyroid-healing weight-reduction plan.
This creamy tomato soup recipe has an additional step of roasting the tomatoes, which helps give it a deep, barely candy taste. It’s undoubtedly value the additional time!
Cream of Tomato Soup
- 2 (28 ounce) cans or jars complete tomatoes, drained, 3 cups of juice reserved
- 1 1/2 tablespoons natural complete cane sugar or sucanat
- 4 tablespoons unsalted butter (or 3 tablespoons ghee or palm shortening for dairy-free)
- 4 shallots, minced
- 1 tablespoon tomato paste
- 2 tablespoons sprouted complete wheat flour or 1 tablespoon arrowroot
- 1 3/4 cups hen broth or meat inventory (selfmade most popular)
- 1/2 cup heavy uncooked cream (or coconut milk for dairy-free possibility)
- 2 tablespoons brandy (non-obligatory, however does make a distinction within the taste!)
- 2 teaspoons Gray Celtic sea salt
Directions
- Preheat oven to 450 levels. Unfold tomatoes in a single layer on a big 13 x 9 baking dish. Sprinkle evenly with complete cane sugar. Roast for half-hour, or till all juice has evaporated. Put aside.
- Warmth butter in a big pot over medium warmth. Add shallots and tomato paste and saute till shallots are smooth, about 5 minutes. Add flour (or arrowroot) and stir continually for about 30 seconds till mixed. Whisking continually, add hen inventory and reserved tomato juice then add roasted tomatoes. Carry to a boil after which cowl pot and decrease warmth to a simmer. Let simmer for 10 minutes. Take away lid and puree soup utilizing a hand immersion blender or puree in batches in a blender. Stir in cream and warmth over low warmth for 2-3 minutes. Take away the pot from the warmth, stir in brandy, and sea salt. Add extra sea salt to style, if wanted.
