Ingredients:  Soup

  • 4 cups chopped fresh tomatoes
  • 1 sliced onion browned
  • 4 whole cloves of garlic
  • 2 cups vegetable broth
  • 2 tablespoons ‘butter’
  • 2 tablespoons  flour (I used whole wheat)
  • 1 teaspoon salt
  •  2 teaspoons coconut sugar, or to taste
  • 1/4 cup barley (optional if you prefer a more hearty soup)


  1.  In a stockpot, over medium heat, combine the tomatoes, onion, cloves and broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a strainer into a large bowl, or pan. Discard pulp.
  2.  In the now empty stockpot, melt the ‘butter’ over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the soup mixture, so that no lumps form, then stir in the rest.
  3. Season with sugar and salt, and adjust to taste.