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Tomato Soup

December 28, 2021 • 0 comments

Tomato Soup
I like that this recipe doesn’t call for a sweetener so its sweetness is subtle and comes only from the onion and tomatoes. The secret to this soup is blending it right in the pot with an immersion blender, although you can blend it in a countertop blender if it’s cool enough to handle.
  • Servings: 8-10


  • (2 (14.5 oz)) Canned diced tomatoes
  • (2) Large onions, chopped
  • (4 cups) Meat stock or broth (chicken or beef)
  • (1 tablespoon) Dried oregano
  • (1 tablespoon) Dried basil
  • Salt & pepper to taste
  • (1-2 sticks) Butter


Melt a stick or two of butter on the stove in a large pot
Add two large onions, chopped
Let the onions cook for about 5 to 10 minutes, until translucent. 
Add 2 (14.5 oz) cans of diced tomatoes
Add 4 cups of chicken or beef stock or broth
Add 1 TBSP dried oregano
Add 1 TBSP dried basil
Add salt and pepper to taste
Bring to a boil and let simmer for about 10 minutes 
Blend together in the pot using an immersion blender

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