Monthly Archives: August 2012

Ahhh, summer.  Glorious, tomato-packed summer.

I had about 15 fresh tomatoes sitting around and after debating what to do with them, got a raging case of tomato soup crave.  Tomato basil, to be exact.

Is there a better combo?  I think not.

Ingredients –

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 5 stalks celery, chopped
  • 3 carrots (or 1 cup baby), chopped
  • 5-10 cloves garlic, depending on your taste
  • 10-15 fresh tomatoes, cut into large cubes
  • 1 large handful basil, chopped
  • 2 teaspoons sea salt
  • 2-3 teaspoons organic cane sugar

Directions –

  1. Heat olive oil in a large pot or dutch oven (my preference) on medium heat.  Add onion, celery, carrots plus a little shake of sea salt and cook until the vegetables begin to soften.  Add garlic and cook an additional 5 minutes.
  2. Add tomatoes, water and basil, cover and bring to a simmer.
  3. Cook, covered, on a low simmer about 1 – 1.5 hours then remove from heat and let cool.
  4. Using an immersion or traditional blender, blend until the soup is a smooth consistency.  You could stop at this point, or take it one step further and strain it.  I usually do this step if time allows.
  5. Once you’ve strained out the seeds and skin (or not) put soup back on medium heat and add salt and sugar.

Thank you, summer and all of your gorgeous produce!

This take on a classic is good with and without the additions of sugar and cornstarch.  I find apples work best without corn starch, but stone fruits and berries are great alternatives.


Filling –

  • 5 medium/large apples, peeled, sliced thin and cut into 1″ squares (I used a sour green variety)
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1 vanilla bean (slice lengthwise and use the inner part)
  • non-paleo additions: 2 tablespoons brown sugar, 1 tablespoon evaporated cane sugar, 1 tablepsoon corn starch

Almond Crumble Topping –

  • 1 1/4 cups almond meal
  • 1 egg, beaten
  • 2 tablespoons coconut oil, softened
  • 1 tablespoon unsalted, grass-fed butter
  • non-paleo addition(s): 1 tablespoon evaporated cane sugar

Directions –

  1. Heat oven to 350°F and lightly grease (butter or coconut oil) ceramic baking dish.
  2. Mix filling and almond crumble ingredients, in separate bowls, reserving butter.  Assemble fruit and top with crumble evenly.  Break up cold butter over topping.
  3. Bake, covered, for approximately 30 minutes.  Uncover and bake an additional 10 minutes, or until crumble is lightly browned.