Who loves tomatoes?! We sure do! In fact, we usually have a handful of different varieties growing in the garden. Sweet 100’s, cherry, pear and black krim are some of our favorites. Each with their own nuance and character, tomatoes are one of the most versatile veggies you can cook with. Man are they loaded with nutrients too, provided you grow your own or support your local farmer.
I love watching the expression on the faces of my friends and family as they bite into a “real” tomato, it simply warms my heart. Nothing beats a tomato that was planted, grown, ripened and eaten within a day of being picked. Most of us don’t know what we’re missing – we don’t like tomatoes because we’ve never had a good tomato. I got news for you – I love tomatoes and I can’t bare the thought of eating a tomato found at any chain grocers. Call me a snob but these tomatoes are most likely GMO, picked long before ripening begins to protect them during their average 1500 miles transit and then exposed to ethylene gas just before being delivered to your grocer. This lends to a major lack on flavor as well as mealy texture, just the opposite of what you want in a tomato. You’re better off buying canned tomatoes for cooking purposes.
Please do your soul a favor and either grow your own tomatoes or support your local farm 🙂 I know, we don’t live in a perfect world where everyone has access to great produce – so I hope you’ll enjoy this quick and simple tomato soup recipe using canned San Marzano tomatoes (some of the best for flavor) and of course, our amazing chicken broth. Cheers!
- 2 Ea 28 oz can San Marzano tomatoes
- 3 C Chicken broth
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Olive Oil
- 2 Tbsp Basil, chopped
- Sea Salt To Taste
- In a sauce pot, combine olive oil, a pinch of sea salt and tomatoes. Stir and let simmer for 5 minutes.
- Add chicken broth and basil. Bring to boil then reduce to simmer. Simmer for 15 minutes.
- In a blender, puree mixture until smooth. Season to taste with sea salt then serve.
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