Herby Tomato-Pepper Cream Soup

1 lg. carrot

2 stalks celery

4 lg. cloves garlic

1 med. white onion
1T fig balsamic vinegar
1T fresh ground garlic salt
1t-1T fresh ground pepper

1-2T coconut oil

28oz. San Marzano* tomatoes

1c Ajvar sauce

1t sugar

1t-1T crushed dried cilantro
~1t Italian seasonings~optional
~½t ground rosemary~optional

4-8oz. AROY-D coconut milk

Chop, then saute' the first group of vegetables, until translucent and lightly browned.  Once it starts sizzling, add about a cup of water, cover and simmer 20 minutes.  Add the tomatoes and Ajvar. (San Marzano* tomatoes are a longer, thinner version of a Roma tomato.  They're grown near Naples, Italy in the Valle del Sarno, in the volcanic ash soil of Mt. Vesuvius.  Many people prefer these for their superior flavor and can tell the difference between San Marzano tomatoes and any others.  I'm apparently not one of them.  To me they taste just like any other canned tomato.)  Simmer a half hour, then taste and make any changes needed in the flavor.  Add water, or whatever herbs or seasonings are needed until the broth tastes flavorful.


If you like a thick-chunky, herby, tomato soup, stop now.  Otherwise, use your immersion blender to make the soup smooth and then, just before serving, add the coconut milk.  I tried it both ways and I'm not sure which I liked better.  The first was more pure in its tomato-herb flavor.  The second, with the coconut milk, croutons, gorgonzola crumbles and pretzel chips, is reminiscent of grilled cheese sandwiches with tomato soup!  Both were really good. . .Lin