Tiana Walters Tomato soup, the classic turned Whole 30. This is my spin on my Grandmothers recipe who was a gourmet chef back in the day. Best made in the summer during tomato season.
My grandmother was a cooking inspiration to me. So appropriately my first post will be something from her. As a child, I remember so vividly cooking in her kitchen with her and my Grandfather. I’ve been told they were amazing chefs! All of my young happiness came from that kitchen. The smells of good food would hug you as you walk into their quaint home in San Jose, California. It was not until I was about 16 that I really started to cook for myself, family, and friends.
As a seasoned home cook one of my biggest hurdles was to recreate my favorite dish my Grandmother made me from the memory of a 5 year old. Sadly, she was an amazing cook who never wrote this one down. The American classic, Tomato Soup. I think I have it almost down perfect.
Secret to Amazing Tomato Soup?
The secret to a excellent homemade tomato soup is garden fresh tomatoes and a bomb stock!! I prefer Roma’s tomato’s but if you can find some other tomatos at a farmers market or grocery store that will be great too. And as far as broth goes depends on my mood – chicken or beef is good as long as it’s homemade! Here is my recipe for an amazing and easy Chicken Broth.
Granny Pat’s Tomato Soup
Ingredients
- 11 romas cut in half
- 3-6 cloves garlic
- 2 carrots peeled and chopped
- 4 stalks celery chopped
- 1/2 yellow onion chopped
- 3 cups homemade chicken broth or vegetable broth see note
- 1 tbsp italian herbs dried
- salt and pepper to taste
- olive oil
- 1 tbsp ghee
- fresh basil garnish
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 400. Lightly oil a Dutch oven or roasting pan.
- Throw all vegetables in your dutch oven – toss them with oil, a couple pinches of sea salt, and Italian seasoning . If using a roasting pan, oil and season your veggies. Then place them on pan with tomato's cut side up.
- Cook 40 minutes after about 20 mins check on them and stir the veggies around a bit. (see note)
- Transfer Dutch oven to stove top deglaze pan with 1/4 cup chicken broth. If using roasting pan transfer veggies to a large pot. Add the rest of your broth.
- Simmer 5 mins.
- Transfer to blender….blend that yummy goodness!
- Once blended to desired consistency stir in ghee and balsamic. Garnish with fresh basil, serve, and enjoy!
