Today, it is 3°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 Recipe
Simple and fast tomato soup. Grain free and dairy optional.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 +
Calories 367kcal
Ingredients
- ¼ cup coconut oil or butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 28 ounces canned diced tomatoes or 6 fresh tomatoes
- ½ cup fresh basil minced or 3 TBSP dried basil
- 2 cups bone broth or make your own
- 1 cup coconut milk or make your own
- 6 ounces tomato paste
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Place diced onion in a large pan with the butter or coconut oil.
- Saute over medium heat until the onions are soft and translucent.
- Add the minced garlic and tomatoes and saute an additional 2 minutes.
- Add the remaining ingredients to the pan and bring to a boil.
- Reduce heat and simmer for at least 5 minutes. For richer flavors, you can simmer for up to 30 minutes.
- If desired, use an immersion blender to carefully blend in the pot until smooth.
- Garnish with chopped basil and serve.
Notes
Add leftover chopped chicken to make it a complete meal.
Nutrition
Serving: 11/2 cups | Calories: 367kcal | Carbohydrates: 26.5g | Protein: 8.5g | Fat: 27.9g | Saturated Fat: 20.5g | Cholesterol: 34mg | Sodium: 896mg | Fiber: 6.1g | Sugar: 15.1g
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