Overloaded with those juicy summertime tomatoes? Check out this tasty paleo tomato soup recipe!
The bounty of the summertime harvest is great, isn’t it? It’s right about now at peak summer when all the veggies in the garden seem ripe for the picking. Now all you have to do is eat it all up—or preserve the veggies so you can enjoy them for months to come. If you love tomatoes but have enough tomato sauce to last you a lifetime, try turning those tomatoes into soup. This paleo tomato soup recipe is perfect for a stormy summer evening, or you can freeze it and enjoy the summer harvest even in the dead of winter.
Why paleo tomato soup?
The purpose of a paleo diet is to return to the way early humans ate, before the advent of modern farming. The focus of the diet is to eat simple foods, like fruits and vegetables, nuts and seeds, lean meats and fish; and to avoid foods that were more recently introduced into our diets, like grains and legumes, dairy products, refined sugars, and any highly processed foods in general.
While there are several benefits associated with this diet, we generally think any diet that promotes eating simple, unprocessed foods is the way to go. So whether you follow a paleo diet, a keto diet, Whole30, or Mediterranean, we support you, but also, if you just enjoy a good simple meal made with real ingredients. Either way, you’ll enjoy this delicious paleo tomato soup recipe!
The Recipe
Ingredients
| 1 pound cherry tomatoes, halved | 1/2 Tbsp dried oregano |
| 1 yellow onion, chopped | 1 Tbsp sea salt |
| 1 bell pepper, chopped | 1 tsp fresh ground black pepper |
| 3 cloves garlic, minced | 1/2 cup arrowroot starch or tapioca flour |
| 1/4 cup ghee, plain or Rosemary Garlic | 5 cups low sodium chicken broth |
| 1/4 cup olive oil | 1 28-oz can diced tomatoes |
| 1/2 cup sundried tomatoes, oil, chopped | 1 6-oz can tomato paste |
| 1 Tbsp dried parsley | 1 cup red wine (add extra chicken broth if excluding) |
| 1 Tbsp dried basil | 1 cup unsweetened almond milk |
Instructions
- In a large stockpot, melt ghee and olive oil over medium heat. Sauté the cherry tomatoes, onion, pepper, and garlic until onion is soft and translucent, about 5 minutes.
- Add sun-dried tomatoes, parsley, basil, oregano, salt, and pepper. Cook for about 2-3 minutes.
- Combine the arrowroot/tapioca and 1 cup of the chicken broth until smooth and there are no lumps. Pour it into the stockpot and stir to combine. The mixture will get pretty thick at this point.
- Slowly pour in the rest of the chicken broth while stirring the mixture to avoid lumps.
- Add the diced tomatoes, tomato paste, and wine stirring to combine. Turn the heat up just a bit, to medium-high, and cook until the soup thickens but does not come to a boil.
- Turn the heat back down to medium-low, add the almond milk, stirring to combine.
- If you have an immersion blender, stick it in the pot and blend the soup to your desired consistency. If you don’t have an immersion blender, add the soup to a blender in batches and pulse to your desired consistency. Return the soup to the pot to keep warm.
- Serve warm, garnished with a sprig of fresh basil (optional).
- To freeze, allow soup to cool completely. Then, ladle into freezer-safe containers or freezer bags. Don’t forget to label and date the containers! The soup will stay good in the freezer for 4 to 6 months.
Sources
Photo by Karolina Kołodziejczak on Unsplash
