Tomato soup.... yummiest you have ever had!

Any chance I get, I include my children in the harvesting of my veggies! This is Tommy right out of bed! I told him he can have his pancakes after he gathers the ripe tomatoes! He loves his pancakes, so, he gathered this batch pretty fast!
Since I love to eat seasonally, and I love to have a nice bowl of warm soup on these chilly evenings, I thought it is the perfect time for some Tomato soup....... this recipe is just as good as the butternut squash recipe!!

Tomato soup - with coconut milk!

10 nice sized tomatoes. cut into quarters (if you do not have fresh from the garden, you can use oven roasted from a can. (I prefer organic)

2 lg onions. cut into quarters

olive oil

1 can coconut milk

dried basil, sea salt & pepper to taste

splash of balsamic vinegar

Lay the onions and tomatoes on a cookie sheet and drizzle with olive oil. Sprinkle basil salt and pepper on them. Roast chopped onions with tomatoes for 15 min @ 350 . Transfer to a stove top soup pan. Add in coconut milk. Bring to a simmer. Add more spices if needed and vinegar to taste. Use Immersion blender to reach desired consistency. I love how simple this is and that this recipe has very few ingredients!! Served with grilled cheese and you have got a happy family!

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Enjoy this amazing time of year,

Heidi Fannin

Tis the season for Soup!

I love having a nice bowl of warm soup when its a rainy fall day. I also like to make a soup catered to the season.
The best and healthiest way to eat is what is in season and local!

I made this butternut squash soup today.... having a bowl of that with a slice of my friend Lizz's bread hit the spot!! Here it is!

(I double the recipe)Not the butter part

Butternut squash bisque
This soup is simple, rich and easy to make. I use organic ingredients as much as I can.
1/2 cup butter
1 onion chopped
4 celery stalks

2 big carrots
1 butternut squash, peeled and diced
3 cups chicken broth (or veggie broth)
1 cup milk
salt and pepper to taste.

Melt the butter in a 4 qt. saucepan. Add the onions, carrots and celery and saute for 10 minutes. Add the butternut squash and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk. Season to taste with the salt and pepper. Reheat and serve.

IF YOU HAVE AN IMMERSION BLENDER (HAND HELD) No need to dice the veggies!!! They are all going to be blended anyway!

I like to roast raw sunflower seeds and add them to the top.... adds a little crunch and YUM.

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Happy day to all!

Heidi Fannin