Well, sorta like
I had to make slight adjustments to my recipe to make it ETL. (Recipe below)
Here is what you need:
Celery Seeds (from a fresh jar!)
Carrot and Whole thyme, dry (from a fresh jar!)
Sorry, no pics
Good Quality no-salt Tomato Paste
and some Nut Milk
A few more pics of the process, full recipe follows
Carrots added to the celery seed, lemon, and water
Later, thyme added…
When it’s thyme, add the paste…
Stir in thoroughly and bring to a simmer…
And some nut milk…
Here shows the blended mixture added to the soup…
“Below” This is quite easy, and quick to make!
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Here is my basic — “like canned tomato soup,” tomato soup to use in recipes calling for same:
*Have your ingredients ready*
Put into a small saucepan and bring to a simmer
1 TB lemon juice
1/4 C water
Add 3/8 tsp celery seeds, simmer couple minutes.
Add 3-ounces carrot, chunks (weight after trimming) and
3/4 C water. Bring to a boil.
Crumble in with your fingers 1/4 tsp dried, whole thyme. Mix. Cover. Lower heat and
Simmer 10 minutes.
Add pure, unsalted, 3-ounces tomato paste*
Mix thoroughly. Boil, cover, reduce heat to low, and
Simmer 10-15 minutes or till carrots are just done.
Spoon out the carrots and add to blender with 1/4 C nut milk and blend till completely smooth.
Pour and scrape all you can back into pan.
Add 1/2 C water to blender to swish around and clean out the remnants of mixture.
Add to soup.
Mix thoroughly, and
On medium-low heat, bring back to just a simmer and cook, till thoroughly heated, stirring, for a couple of minutes.
Remove from heat. Partially cover. Let sit several minutes before serving.
Variation: Use all nut milk (3/4 C in place of the 1/4 C nutmilk + 1/2 C water) for a canned “Cream of tomato soup”; etc
Notes: I like to let it sit several minutes before serving, if using right away.
*The picture above is of Bionaturae Tomato Paste– if you use it, use 4-ounces; it seems to be less concentrated than the canned varieties. There are very good canned pastes; even Trader Joe’s Organic makes a good soup. Organic is always preferable. Either way, use the best quality tomato paste you can find, that you know tastes good. This recipe has few ingredients, so it matters! Use fresh celery seed, as well. I have found old containers of spices from 10 years ago, haha.
Also, you’ll only use about half a can tomato paste, since most come in 6- or 7-ounces: Leftover tomato paste freezes well; so you don’t have to throw out the rest of it. You can freeze in an ice cube tray, if that’s easier.
Notes on Salt: If you decide to salt, add per Dr. Fuhrman’s recommendations. Also, add after cooking and after it has settled and has sat for a bit, but still warm.
It really doesn’t require much, if you do choose to use it. I found it to need only 3/8 tsp of salt added to the entire recipe to satisfy those who wanted it — so that’s good news
If you’d like, a pinch of white pepper, AFTER soup is made, is fine; but taste a small portion first: It may effect a flavor you don’t want.
I used a clean-tasting nut milk for this: Use a cashew or almond milk, unsweetened, for example; don’t use a strong tasting seed or nut or something that may give an off-taste.
Of course, you can always add to this, next time you want to make a bit fancier soup by adding various spices, herb; etc., to taste.
Stores well, and even tastes better the following day.
Please leave comments on your results, if you try this recipe, thanks!