Our family eats very little processed food and finding a good tomato soup recipe that doesn’t require milk can be a bit of a challenge. So, I set out to make a dairy-free tomato soup recipe which happens to also be Full GAPS compliant. The recipe includes both tomatoes and zucchini so if you have an abundance of both of these, this will be a great recipe to try. Before we get to the recipe, let’s look at some of the health benefits of tomatoes and zucchini.
Zucchini is one of the easiest squashes to grow and sometimes it can get up to three feet long. None of mine got that big, but I did have a few get to about 20 inches long. Zucchini has a high-water content and can provide a fair amount of potassium, carotenes, vitamin C, and fiber to your diet. The high-water content and fiber help improve digestion and help battle constipation. Like the tomato, zucchini can help fight cancer as it has the ability to prevent cell mutation.
If you like tomato soup, check out this recipe and let me know what you think.
Be blessed and be a blessing,
Heather
Homemade Tomato Soup (GAPS, Grain and Dairy Free)
Ingredients
- 2 tablespoons of coconut oil, butter, ghee, or lard
- 1 small onion, sliced thin
- 1/2 to 1 teaspoon chili pepper flakes
- 2 cups diced zucchini or summer squash
- 1 pound of tomatoes, chopped and skins can be left on
- 4 cloves garlic, finely chopped or minced
- 1 quart chicken or beef stock, homemade is best
- 1/2 tablespoon finely chopped rosemary
- 1/2 tablespoon finely chopped oregano
- 1/2 to 1 tablespoon sea or Himalayan salt
- 1 to 2 tablespoon liver pate'
- Pepper to taste
Instructions
- In a large pot melt the coconut oil, butter, ghee, or lard over medium heat.
- Saute the onion, zucchini or summer squash, and tomatoes until the onions become tender; stir the ingredients occasionally.
- Add the garlic and saute one more minute.
- Add the stock to the pot and simmer for 15 to 20 minutes, stirring occasionally.
- Add the herbs and simmer 5 more minutes.
- Add the salt, pepper, and pate if using, stir until well blended.
- Blend the soup in a venting blender (like a vita-mix), half at a time; be very careful not to burn yourself. You can also use an immersion blender but I found it takes a bit longer than using a blender.
- Add additional salt and/or pepper to your taste.
- The soup can be topped with chopped chives, sour cream, shredded cheese, or even popcorn.
- Enjoy.
