Today, it is 3 degrees (F) outside, which makes it undoubtedly soup weather at our house. Tomato soup was one of my favorite soups before switching to a real food diet. Now, I don’t think I could eat the canned stuff if I tried, but this homemade version is wonderful.
This recipe is so quick to make, and we’ve often added pieces of chopped leftover chicken for a really fast meal. This recipe is grain free and dairy free, but tomatoes are nightshades, so this recipe might not be the best for those struggling with autoimmune issues.
Simple Tomato Soup
Prep
Cook
Total
Yield 4 +
Simple and fast tomato soup - grain free and dairy free/optional.
Ingredients
- 1/4 cup of coconut oil (or butter)
- 1 medium yellow onion
- 3 cloves of garlic or 1 teaspoon garlic powder
- 28 ounces of diced, canned tomatoes (I use these or home canned)- or 6 fresh tomatoes
- 2 cups bone broth (how to make your own or buy online from Kettle & Fire)
- 1 cup coconut milk (recipe)(or additional broth)
- 6 ounces tomato paste (I get mine here)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup fresh basil or 3 tablespoons dried
Instructions
- Dice the onion and place in a pan with the butter or coconut oil over medium heat.
- Mince garlic and add (or add garlic powder)
- Saute until onions are softened and translucent.
- Add tomatoes and saute for 2 minutes.
- Mince the basil (if using fresh) and add to pan.
- Add the rest of the ingredients and bring to a boil.
- Reduce to a simmer for at least five minutes (for richer flavors, you can simmer for up to 30 minutes)
- Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth.
- Garnish with chopped basil or green onions (optional) and serve.
Courses Soup
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