A Quick Recipe for an American Staple | Cream of Tomato Soup

Never is the pantry so valued as in winter.  For now, our weekly produce deliveries have ceased.  The garden and the farmer's markets are empty but my pantry is brimming with inspired ingredients for making foods that restore our balance, lift our spirits and warm us on these cold days and nights.  Cream of tomato soup comes with a sweet nostalgia which makes this simple scratch recipe a bit extra special  for a Saturday lunch, late night snack or lazy dinner.  

1 Tbsp. grapeseed oil

1 cup chopped onion

1 clove garlic

1 tsp. dried thyme

3 cups chopped tomatoes or tomato puree

salt, Celtic Sea Salt preferrable

10 grinds black pepper

pinch red pepper flakes, or more to taste

1 cup coconut milk or other milk of choice{additional, for desired consistency}

Warm the grapeseed oil in a pot.  Add the onion and garlic and lightly sauté until soft.  Stir in the dried thyme and then add the tomatoes.  Season to taste with salt, black pepper and red pepper flakes,  Rub the red pepper flakes between both hands to release the flavor.  Bring the tomatoes to a boil, reduce the heat and simmer 10 minutes.  Remove from the heat and puree until smooth.  {An immersion blender works best.} Stir milk and gently reheat until well-warmed.