Make this recipe quickly by using canned tomatoes!
2 tbsp unsalted butter or coconut oil
½ medium onion, diced
2- 14.5 oz cans unsalted diced tomatoes with juice (or 10-14 medium sized fresh tomatoes, about 4 cups chopped)
2 cups broth (if using fresh tomatoes)
1 t sea salt½ t pepper
¼ t baking soda
½ t dried thyme (or 1 tsp fresh)
1 cup fresh squeezed orange juice
½ -1 cup canned pumpkin (this substitutes for the original recipe’s ½ cup whipping cream, you can also substitute almond milk, coconut milk/cream, or soy milk, to keep this dairy-free)
This hearty soup will put those freshly harvested tomatoes to good use. (No garden, no problem. You can use canned). Best part is you get the goodness from lycopene by cooking the tomatoes! An added bonus is the Vitamin C from the orange and pumpkin, as well as additional beta-carotene for better eyesight!
Evey Schweig, adapted from Elephant’s Tomato-Orange Soup