Tomato Soup

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Brenna May, NTP

This is an easy tomato soup enriched with bone broth. I can’t do nightshades so it is not for me, but it is one of those quick meals my family loves served up with gluten free or Einkorn grilled cheese Vegemite sandwiches.

 

Tomato Soup

  • 1 white onion
  • 1 tbsp refined coconut oil or ghee
  • 1-2 tsp pink salt
  • 4-6 cloves garlic (or 1-2 tbsp crushed garlic)
  • 1 tbsp provincial spices or Italian herbs
  • 1 tsp roasted granulated garlic
  • 2 cups chicken bone broth (or vegetable broth)
  • 2 cups 1 container BPA free San Marzano or organic tomatoes
  1. Dice onion and sauté in pan with coconut oil or ghee.
  2. Add garlic, herbs, salt and sauté until browning (about 5 minutes)
  3. Add broth, tomatoes and simmer for 5 more minutes.
  4. Remove to high powered blender and puree until smooth.
  5. Serve.

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Brenna May, NTP

Certified Nutritional Therapy Practitioner based in Oregon. She works with women navigating autoimmune, digestive and hormonal patterns, and she was a patient a good deal longer than she has been a practitioner.

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