Last night we invited our good friends Heather and Jon over for an impromptu dinner. I found Heather painting the grape hyacinth flowers my daughter Etta and son Luca picked for her the evening before. It was that perfect spring day in Washington where the weather was fickle, alternating between a sprinkle of rain to warming sunbursts. I decided to make tomato soup and fresh pesto with a dollop of homemade coconut kefir for our guests. You can use my pesto recipe and homemade coconut kefir from earlier posts.
This meal is low glycemic and good for individuals who struggle with blood sugar control. I would not recommend this for those individuals who have rheumatoid arthritis or eczema or other inflammatory conditions as the tomato is a nightshade and may increase your symptoms. We have a small garden on the south side of our home. The winter greens are beginning to burst with fresh foliage.
I love watching Luca munch on the greens pretending to be one of the deer that frequent our fenced in miniature garden. Remind me to have my husband Tony build a 10 foot fence next year, as apparently this is the height you need to keep the deer out of your garden in North Tacoma! Or I could just be at peace with the fact that the deer were here before we were and therefore I need to just plant more kale. Lots more!
Before Jon and Heather went home that evening they asked me for the recipe so here it is. Enjoy a steaming bowl of robust tomato soup while watching your deer consume all your spring vegetation. Hopefully with peace in your heart. This recipe freezes well so if you are a small household just make one batch. If you are a large household or are cooking for a bigger crowd, double or triple the batch.
3 tablespoons extra virgin olive oil
1 onion, diced
8 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 sprig fresh or 1 tablespoon dried rosemary, remove stem from fresh
6 medium carrots, ends removed and grated
4-28 ounce cans diced tomatoes (I use the BPA-free canned tomatoes, usually labeled on the can)
32 ounces of organic chicken or vegetable broth
sea salt to taste
fresh ground black pepper to taste
- In a large pot over medium heat, warm the olive oil. Sauté the diced onions and garlic until onions are translucent, approximately 5-7 minutes. Add the herbs and grated carrot and sauté an additional 5 minutes.
- Next, add the cans of diced tomatoes, chicken broth, sea salt and pepper. Bring to a boil then reduce to a simmer until the soup reduces in liquid and the carrots are well cooked, approximately 45 minutes. Dollop fresh pesto and coconut kefir as condiments and added nutrients! You could even use raw or roasted sunflower or pumpkin seeds to sprinkle over the soup.