If you asked 10-year-old me what I'd choose eat if I could have only one food for the rest of my life, I would've told you tomato soup (with a grilled cheese done to perfection).
Making this recipe was a no-brainer, and a possible upgrade since this recipe avoids the added sugar that you'll often find in canned soups.
Tomatoes are in season at the farmer's market! I also gave my basil plant a haircut for the cause.
Creamy Tomato Soup
Paleo, Vegan, Vegetarian, Whole30, Gluten-Free, Dairy-Free
2 large fresh tomatoes, roughly chopped (about 2 1/4 cups)
8 oz tomato paste
1 cup chicken stock (Vegan/Veg: Sub 1 cup water + 1 tsp salt or vegetable broth)
1 13.5-oz can coconut milk
4 Tbsp sun-dried tomatoes
1/4 cup fresh basil leaves, chopped roughly
3 cloves garlic, minced
1/3 cup diced onions
salt and pepper to taste
Combine fresh tomatoes, coconut milk, sun-dried tomatoes, basil, garlic, onions, and half of the chicken stock/water in a saucepan, cook on medium-low heat for 20 minutes.
Add tomato paste. Stir well, then remove from heat.
Using a stick blender or by transferring to a blender, blend the soup until mostly smooth. The soup should be fairly thick by now, so add the rest of the chicken stock/water until you feel good about the consistency.
Return to low heat for another 5 minutes to heat through, adding salt and pepper to taste.
Garnish with chopped basil. Enjoy!
I had my soup with grass-fed burgers on a bed of romaine lettuce for lunch. What will you eat with yours?