Tomato Soup, Homestead style

2 TB Coconut Oil, 2 tbsp
1 large Onions, chopped (1.5 cup)
1 TB Garlic powder
4 TB Roasted red pepper, sauce
5 TB Basil
1 TB Olive Oil
2 cups Tomato Paste
1 TB Garlic Chipotle Love Sauce
or 2 tsp chipotle
extra garlic
handful of cilantro

This is made with our garden tomatoes, that were oven roasted, then simmered on the back of the wood stove for a day or two, until there is a tomato sauce that is about 1/5 the original volume. This is canned in a water bath. Each time I make the soup, I use jars of different kinds of tomatoes sauces, such as Roma and Sun Gold, or Cherokee Purple and Green Zebra.

The roasted red peppers have been roasted, pureed and frozen.

When the basil is harvested, I wash dishpans full, blend with olive oil until the oil won't take any more basil, and freeze in ice cube trays. When frozen, I put the cubes in plastic containers.

I also make the Garlic Chipotle Love sauce by Arron from his book. Then I also freeze ice cube trays of the sauce and have ready to add to soups and sauces.

Heat the Coconut oil and add the chopped onions. After they begin to cook, add the garlic powder and Roasted Red Pepper sauce.

Add an 'Ice cube' of frozen basil and olive Oil and an 'ice cube' of frozen Garlic Chipotle Love.

When the onions are cooked, blend the whole mixture with 2 cups of canned tomato puree and 4 cups of water.

Return mixture to pan and reheat.

Serving Size: 7 1-cup servings