Tomato Soup (THM-S, gluten free, sugar free)

Here’s a family favorite I’ve made many, many times! I did some tweaks and loved the results….it goes great with toasted cheese sandwiches fried in coconut oil or butter, made with sourdough or sprouted wheat bread. (It can be made without the cheeses, just add extra milk.)

Ingredients:

1 onion, chopped finely

5-8 cloves garlic minced

2 tablespoons coconut oil or butter

1 1/2 quart tomato juice

2 cups bone broth

1 tsp molasses

1 tsp xanthum gum (or 1/2 tsp more)

1/2 tsp baking soda

1 tsp mineral salt *

1 tsp pepper (or less)

1 tsp celery salt

1 tsp oregano

1 4 oz pkg cream cheese

1 cup cottage cheese blended

2 cups cashew or almond milk

1 scoop collagen * (optional)

1 scoop protein powder * (optional)

1/2 cup shredded cheddar cheese (optional)

Instructions: Fry the onions and garlic in the oil, then add the tomato juice, and broth and bring to a simmer. Add the xanthum gum while blending with an immersion blender so it thickens a little. Add the baking soda so the milk doesn’t curdle. Add the seasonings. Blend the cheeses and milk well and add to the soup. Enjoy with toasted cheese sandwiches or homemade pizza. Great to reheat for another meal. Freezes well.

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