Wednesday, June 20, 2012

Tomato Basil Soup

Since our daughter cannot have corn, that means no canned soup in this house.  So, we have to make our own.  So far, she loves soups and stews and they are easy to do in a slow cooker so I try new ones now and then.  This one was not made in a slow cooker but was easy and quick.  The original recipe is HERE.  I didn't really deviate from this ingredient list other than the coconut milk.  It worked fine.

Ingredients:
4 cups crushed tomatoes (To be corn-free, this must be home canned or home crushed.  All cans in stores contain citric acid which is a corn product.  The only safe brand of canned tomatoes is Eden's.)
12 fresh basil leaves
1 cup canned coconut milk
1 stick unsalted butter (for dairy free you can use oil instead but use less; or you can leave this out altogether and just add a little bit more milk)
salt and pepper to taste

Instructions:
Blend all ingredients together in a blender/food processor.  Pour in large saucepan and simmer for about thirty minutes.  Serve.  Our toddler actually ate two small bowls full of this.  And she is a VERY picky eater.  You could easily use this as a lunch on the go or serve it with a favorite bread or crackers.  This recipe filled 3 pint sized mason jars.  I put one in the freezer for later.



No comments:

Post a Comment