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.
- ¼ 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)
- 1 cup coconut milk (recipe)(or additional broth)
- 6 ounces tomato paste (I get mine here)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup fresh basil or 3 tablespoons dried
- 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.
What is your favorite kind of soup? Share below!