Nothing better than a warm soup in these cold October days, so here’s a Whole 30 & Paleo tomato soup recipe that is quick to prepare and you will enjoy.
Feeds: 4 People
Time: 15 minutes
- Two 28 Ounce Cans of Whole Peeled Tomatoes
- Cups of Chicken/Veggie Stock (Choose which one you want)
- 1 Yellow Onion (Chopped)
- 2 Tbsp Olive Oil
- ½ Tsp Salt + ½ Tsp Pepper
- 2 Garlic Cloves (Minced)
- ½ Cup Basil Leaves
- 1/ Cup Canned Coconut Milk (Unsweetened)
Put a soup pot on medium heat and add olive oil, the onions, garlic and salt and pepper. Mix and cook them until the onion gets a brown/gold color.
Put the canned tomatoes, basil leaves, the mixture from the pot (onions and garlic) and the stock in a kitchen blender and mix until a smooth mixture is formed. Pour the ingredients back in the pot, add the coconut milk and cook it for about 5 minutes. Add more salt and pepper if you want and you’re ready to go! Add some more fresh basil leaves when serving and it’s done!
If you try it out, don’t forget to send some feedback. We’d love to know if you enjoyed the recipe or not.