Fresh Tomato Soup

Fresh Tomato Soup

tomato soup

20 medium to large ripe tomatoes or more if desired

2 cans chicken broth or your own homemade broth

1/2 C butter

1 Tbl olive oil

1 C finely chopped onion

1 C finely chopped celery

1 C finely chopped carrots

1/2 C finely chopped red, yellow or orange bell pepper

1 tsp or more of salt to taste

2 tsp ground black pepper or one drop Young Living Black Pepper essential oil

2 tsp dried or fresh basil or 2 drops Young Living Basil essential oil

1 C flour

3 TBL tomato paste or more to desired taste

3 tsp chicken bullion granules

1 C heavy cream or evaporated milk

Using the essential oils in your cooking really makes the meal “POP” it is not necessary, but, if you have them handy use them for a great tasting meal sure to please.

NO RETAIL STORE OILS PLEASE as I cannot guarantee their safety and purity for ingestion.


Core tomatoes, chop into 1 inch chunks and place them along with their juice in a large stockpot.  Add 12 oz chicken broth and bring to a boil.  Lower heat, cover and simmer until tomatoes are soft.  Allow mixture to cool slightly and pour mixture through a large colander or sieve, press with a wooden spoon to get out all the liquid possible.  Discard seeds and peels.  You should have about 3 1/2 quarts of liquid.  In another stock pan heat oil and butter.  Once butter is melted add the onion, celery, carrot and peppers, and saute until soft, about 5 mins.  Add salt, pepper and basil and saute another 5 mins.  Reduce heat to low and gradually add flour, stirring to make a thick paste.  Slowly add 1 quart of tomato liquid stirring until smooth.  Stir in tomato paste and remaining liquid, and another 12 oz chicken stock and chicken bullion.  Simmer for 1 hour stirring occasionally.  When ready to serve, remove from heat and stir in the cream.  Taste to adjust the seasoning if needed.

Make a big hearty salad to go with this!

Kale and Meatball Soup

1/2 pound ground beef

1/4 pound ground turkey

1/2 C diced onion

1 clove garlic

1 slice PALEO bread

1/4 tsp salt

1/4 tsp ground pepper

3/4 tsp of your favorite herb mixture

3 TBL milk

8 C beef or chicken broth

1 can small white beans drained

1 large carrot diced

3 C kale or more to taste, cleaned

Heat oven to 350 degrees.  Combine beef and turkey with 1/4 C onion, garlic, salt, pepper and 1/4 tsp of spice mixture in a large bowl.  Add milk and bread in a separate bowl to moisten bread, add to meat mixture.  Make 1 inch meat balls and place them in a single layer on a lined, rimmed baking pan.  Cook approx 20 mins, drain excess grease from pan.  Combine broth remaining onion, white beans, diced carrot and remaining 1/2 tsp of spice mixture in a large stock pot over med to high heat.   Bring to a boil, add meatballs and chopped kale.  Reduce heat and simmer for 15 minutes, until vegetables are cooked to your liking.  I personally do not add the kale until right at the end, I like mine a bit firm.