I hated tomato soup until I tried this recipe. After making a big batch of this you’ll never want to purchase the canned-crap at the store again! The recipe I’m posting is for a single batch, with great success I’ve doubled, tripled and quadrupled it! I made a triple batch with 15 pounds of tomatoes fresh picked from our garden! Roasting the tomatoes brings out the natural sweetness, so don’t skip this important step.. And if you haven’t already invested in a Vitamix – I strongly encourage you to take the plunge. This soup is the very reason we purchased ours. Not only does it blend everything velvety smooth, it has a unique steam venting lid, so you don’t have to worry about heat-realted-steeam-blender explosions like you do with regular blenders!!! Now, even though I have one of the very best blenders, I still pour my blended soup through a fine mesh strainer to ensure no little bits of skin are present. Taking this extra step is what ensures you have a velvety smooth soup, like you’d expect at a fine restaurant!
- Preheat oven to 450 degrees farenheight
- In a 9 x 13 pan (or other similar pan with sides) combine the tomatoes, 4T coconut oil, garlic, liberally season with sea salt & pepper.
- Roast in the oven at 450 on the middle rack for 45 minutes, stirring occasionally. Some tomatoes may get browned and will become very juicy!
- While your tomatoes are roasting in the oven, In a large pot over medium heat, Saute onions in 2T coconut oil. Cook about 5 minutes until soft and translucent. Add honey and a pinch of crushed red pepper, cook 1 minute, then add 2c water... simmer over med/low.
- Add in the roasted tomato/garlic mixture and simmer for 10 minutes.
- Carefully blend your soup in small batches. Strain using a mesh strainer to ensure no large pieces remain.
- Simmer blended soup for 10 minutes, add additional honey, sea salt, pepper and crushed red pepper to taste.
Fill hot, sterilized canning jars with hot soup. Fit with 2 part lids. Process Pints for 40 minutes in a water bath.