This is not a humble brag post. Clearly. It takes some guts to make a claim like “best in the world”. Yet with all my heart I believe this tomato soup is…the best.
I make it frequently and love serving it with a pretty green, basil salad, but it’s splendid on it’s own as well.
What makes it so great? Well end of the summer season tomatoes of course. When you start with beautiful tomatoes it’s hard to steer wrong. But the hint of honey goat cheese added to end of the simmer is what really kicks this soup over the top.
It’s perfectly tangy and spicy. So much goodness.
Of course I love that it’s simple to make and in 30 minutes I can have a large pot of delicious soup to eat all week. Though it never lasts me that long.
Here’s how it goes down once I have a piping hot bowl in front of me….
- I try to be polite and take my first few sips with a spoon
- I set my spoon down, pick up the bowl, and start to drink it.
- I lick the bowl. Seriously I do.
It’s just so good. Great. Now I’m hungry. Lucky me, I’ve got a little left. Slurp. Slurp.
- 2 tbsp. coconut oil
- 2 tbsp. olive oil
- 1 large onion, sliced
- 2-3 cloves of garlic, minced
- 2-4 tbsp. flavor god everything spicy seasoning
- 2 lbs. tomatoes, about 10 medium tomatoes (i like to use a mix of hot house and heirloom)
- 1 tbsp. uncooked brown rice (to thicken the soup)
- 3-5 tbsp. fresh basil, chopped
- 1 cup of water
- 2 tbsp. of honey goat cheese
- salt to taste
- Heat the coconut oil and olive oil together in a dutch oven over medium heat
- Add onions and garlic and stir gently until they soften
- Be careful not to brown them and when they're nice and soft mix in the flavor god seasoning.
- Wash, core, and cut tomatoes into large pieces.
- Add tomatoes, rice, and basil.
- Cook over medium heat, stirring occasionally until the tomatoes are cooked and break apart. (aout 20 minutes)
- Then add 1 cup of water, honey goat cheese, and a bit more salt to taste.
- Cook for a few minutes to melt the cheese into the soup.
- Take the soup off the heat and puree using a hand held blender or in a blender. If using a stand up blender make sure the soup is cooled down a bit before blending it in batches.