Tomato Soup, creamy & Paleo

Creamy & Delicious!

Creamy & Delicious!

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large sweet onion, peeled and diced
  • 4 cloves garlic, peeled and coarsely diced
  • One 28-ounce can crushed or diced  tomatoes (Try to find ones that have NO added sugar or other ingredients)
  • 1 & 1/⁄2 cups chicken stock (Find one with no MSG)
  • 1 cup unsweetened coconut milk
  • 2 tablespoons minced fresh basil or ( 1 TBSP Dried)
  • 2 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 2 teaspoons balsamic vinegar

Instructions

  1. Sauteed onions

    Sauteed onions

    In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.

  2. This is how it looks before it is mixed & simmered

    This is how it looks before it is mixed & simmered

    Mix in the remaining ingredients, and simmer for 10 minutes to allow the flavors to meld.

  3. Before pureed on left, After pureed on right

    Before pureed on left, After pureed on right

    Carefully pour a cup or two of the soup mixture into a blender (JUST halfway full) and puree until smooth. Transfer to a separate container, and repeat with the remaining soup mixture, working in small batches.

  4. Serve hot.  You can garnish with fresh basil if desired.

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