development – creamy dairy-free tomato soup


My sister-in-law, Ashley gave me a generous supply of herbs from her garden last weekend.  We’ve had so many wonderfully tasting garden delights thanks to her basil, rosemary, lemon grass, and sage.  Thanks Ashley!  Then the designer’s mom sent home some ripe juicy tomatoes!  We’ve had a difficult time eating our ripe tomatoes before the deer confiscate them!  So far I’ve used garlic powder, cayenne, and whole cloves of garlic.  Any other suggestions?  There are two nearly ready and I’d really like to eat them.  🙂

So in celebration of our gardening family: an ode to creamy tomato soup

Combine all of the following in the blender:

1/2 c tomato sauce
1 large tomato, quartered
1/4 onion, quartered
3 chive leaves
1 garlic clove, halved
1 sprig of oregano
1 large basil leaf
1/2 c coconut milk
3 baby carrots
1 avocado 

Puree until smooth and simmer on the stove until warm.  Salt and pepper to taste.  Add a bit of avocado for extra goodness!

Serves 2-3

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