TOMATO SOUP RECIPE with GMO ‘Factory Foods’ Removed, Tomatoes Peeled to Remove Lectins & Converted (& Saved) with Non-GMO, Non-CAFO Unaltered (by Heat or Over-Milling)!!

by Amy Johnson ~ with GMO Factory Foods removed & replaced with Non-GMO,Non-CAFO Unaltered (by Heat or Over-milling)!
A New Cookbook is Not Needed! To Convert-ANY Recipe – Remove the Disease-Causing-CAFO-GMO Ingredients & Add Life!
A New Cookbook is Not Needed!

Tomato Soup Recipe seasoned with basil and thyme is the perfect comfort food (When converted from GMO ~ Factory Foods!
~ TOMATO SOUP RECIPE ~ with ‘Toasted Cheese’ Sandwich ~ Sprouted (Silver Hill) Bread & European Cheese (raw & non-GMO) ~ Camp De Montalaban European Cheese ~ Combo of European Cow, Goat & Sheep milk & NonGMO Egg white!
Do not try this at home ~ with Modern Putrid American Dairy ! Both Sprouted Bread & Raw European cheese found at Whole Foods!

** ‘Heat Altered’ CAFO-GMO Factory Farmed Meat & Dairy & Eggs ~
Modern Dairy – ‘Mass Extinction’ Genocide by Sweet Dysfunction
(Three STRIKES against Modern Dairy (not Pasture Raised):
1. Contain ‘Dead Bacteria’ from Pasteurization – Replacing ‘LIVE’ Beneficial Bacteria (digestion assistants)!
2. After 90’s – The Beginning of GMO fed to America’s Meat & Dairy sources) animals – Alfalfa, Soy or Corn – (Research is showing forms Alzheimer’s Plaques in brain)!
3. Cortisol from ‘inhumane, abusive ~ stressful’ farming conditions. ‘Energy-sapping’ processed For Shelf Life! (not the ‘quality off our Lives’ (Medicare)

Plant Protein – Not altered by Heat, Over-Milling & GM0!
The Forgotten & Hidden Protein-(HIDDEN by Graft)!
‘Disease-Causing’ CAFO-GMOld – UNCLEAN Processing!
The Protein that Supports the CNS & Prefrontal Brain (the Thinking Brain!)
Unaltered whole Ancient Grains & Seafood Protein!!
God gave the Irish Whiskey (CNS solvent) so they would never rule the word!
God gave the US GMOld to keep Minds dull!
& Bodies to amass & accumulate DEAD but Tasty, Unclean, Synthetic, faux Body-only what was once named nourishment!

** Ban GMO – It is Not SAFE!
Other CAFO-GMold Processes that remove CNS Protein –

** Ban Roasting-of Raw Nuts, Seeds & Ancient Grains –
Allergy Causing & Omega 3 changes to Inflammatory – Omega 6 (Dead ‘Body only’ food) – ‘CANCER-CAUSING’ – Free Radicals (INFLAMMATORY)
Simple reliable process (time proven) – Like Baptism!
SOAKING & RINSING – makes ‘CLEAN’ by removing the Seed Lock & Lectins.
** Ban Over-Milled Ancient Grains (Unaltered source of Plant Protein)-
The Body is a closed system & knows how to be VERY CREATIVE IN FINDING ‘STORAGE PLACES’
** Cheap ‘HIGH PROFIT’-Especially for Western Medicine & tickets on the Medicare Bus!
Fast ‘Over-Processed ‘DISEASE-CAUSING’ Convenience’ foods\Especially ~ When there is ‘No Room Left at the Inn’ – THE BIBLE WARNED about Gluttony…
All EXCESS of both – NATURAL As well as ‘man-made’ (CAFO-GMO Factory Foods, OVER Heated or Milled)’sap energy’ & contribute to everything from brain fog to digestive issues.
Chronic exposure to FREE RADICALS-(toxins) produces – Cellular damage, Allergic reactions, Compromised immunity & Rapid aging.

Few things rival comfort food more than a warm bowl of Tomato Soup with a grilled cheese sandwich. It’s simple food, yet absolutely satisfying. I don’t know who discovered the combination, but, as Yoda might say, genius they were.
I remember when I first made this easy Tomato Soup Recipe.

Converted from ‘Disease-Causing’ Factor Foods tp European butter & CHEESE!
TOMATO SOUP RECIPE ~ with Sprouted (Silver Hill) Bread & European Cheese (raw & non-GMO) Csmp De Montalaban Combo of European Cow, Goat & Sheep milk & NonGMO Egg white! Cannot be found in American Factory Foods! Both Sprouted Bread & Raw European cheese found at Whole Foods!

When cooking Tomato Soup, it’s best prepared in a non-reactive pan. What is a non-reactive pot or pan, you ask? A non-reactive pan is a pan that will not react chemically with certain foods (specifically, acids in tomato for this recipe) creating a metallic taste. When a recipe such as this calls for a non-reactive pan, look for stainless steel, enameled cast iron, glass, or clay. Particularly avoid aluminum or copper. Personally, I like to use enameled cast-iron (note: NOT cast-iron, but enameled cast-iron) or stainless steel pots when making soups and sauces as they conduct heat evenly and there is no concern for metallic taste.

For this recipe dried herbs are listed but if you have fresh basil or thyme available, they may be substituted in triple the amounts listed in the recipe. That rule works well for any recipe: 3x fresh to dried herb amounts.

For a smooth Tomato Soup, the soup will need to be pureed (in a Ninja smoothie blender), but if that is not a concern, skip that step and enjoy!

TOMATO SOUP RECIPE ~ with Sprouted (Silver Hill) Bread & European Cheese (raw & non-GMO) Camp De Montalaban ~ Combo of European Cow, Goat & Sheep milk & NonGMO Egg white! Cannot be found in American Factory Foods! Both Sprouted Bread & Raw European cheese found at Whole Foods!

This classic tomato soup recipe, seasoned with basil and thyme, is the perfect bowl of comfort. Make a batch early in the week then easily rewarm for comfort food every night.

3 tablespoons ~ coconut oil or Pastured Lard or combo
2 tablespoons European butter or Pastured Lard or Virgin Coconut Oil
1 large sweet onion, finely chopped
2 large cloves garlic, smashed & minced
2 tablespoons Non-GMO Ancient grains Flour ~ Rolled oats in a blender flour~ makes quick non -GMO not ‘disease-causing’ refined carb flour!
2 teaspoons dried basil
2 teaspoons dried thyme
4 cups chicken bone broth or pastured lamb, oxtails beet ~ Bone broth in an Instant Pot!
56 ounces canned crushed tomatoes (drained & rinsed) or peeled fresh tomotos
2 teaspoons raw sugar
1/2 teaspoon Sea salt with Kelp granules (for Iodine)
1/2 teaspoon ground black pepper
In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes.
Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.
Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.
Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.
If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!
If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. (If using a blender or food processor be sure to vent/crack the lid to avoid steam building up.) Return pureed soup to the pot.
Season to taste with additional sea salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated European cheese.
To make Cream of Tomato ~ After heating soup ~ all to cool slightly & then Raw milk ~ cream ~ Do not heat or the Beneficial Bacterial will be destroyed (PASTEURIZED!)

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