Try this healthy delicious cream of tomato soup with Ceylon Cinnamon to reduce the tartness and add a natural sweetness without sugar. Cinnamon is known as a sweet spice and tempers the acidity of the tomatoes. We don't like flour in our soup so we avoided that and it works. Then we ramped it up with fresh garlic, dried basil and Oregano. It's simple really. What type of tomatoes you use in the soup can have different taste. We used grape tomato the first time (from our garden) and tomatoes on the vine the second time because they are larger and have less skin in total to seperate. Experiment and see which tomato you like. But a touch of Ceylon Cinnamon gives it a deep sweet flavor yet scrubs tartness.
Prep Time :15 Minutes
Cook Times :30 minutes
Yield :1 serving (About 1.2 cups)
8 oz. ripe deep red tomato
1 cup water
1/4 medium size yellow onion
2 fresh garlic bulbs
1/2 tsp Ceylon Cinnamon powder
1/8 tsp. fresh black pepper
1/8 tsp dried Oregano
1/8 tsp dried Basil
1 tsp. Organic Apple Cider Vinegar (Bragg brand if possible)
1/2 cup Whole grass fed milk
2 tbs. grass fed butter
1 tsp. salt or to taste
Cut the tomato into square chunks and blend. Using a mesh sieve and 1 cup of fresh water drain the tomato puree to separate the skin and seeds. If you use grape tomato you will need to use 1.5 cup of water as they are less juicy.
Puree onion and 2 bulbs of fresh garlic in the blender.
Add 2 tbs of butter into a pan on low heat, add the onions once the butter is melted and simmer for 10 minutes.
Add the tomato to the simmering onions, add Ceylon Cinnamon powder, salt, pepper basil, oregano and Apple Cider vinegar and gently cook on low heat (2/10 setting) for 35 minutes.
Finally add the milk and let it simmer for ten minutes.
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