Assorted tomatoes and coconut cream make this Paleo Tomato Soup dairy-, gluten-, and sugar-free! In Thug Kitchen fashion (I’m excited to get to see them in a couple weeks; they have a new cookbook out!) today is no write-up, no story; just a little rant at you to stop eating that fing processed, sugar-filled crap, and make some old-fashioned Paleo Tomato Soup. Tomatoes are cheap and the flavor is hands down 10 million fing times better. Do it now, get yourself some tomatoes and a big pot, and get to work!
Well, not totally Thug Kitchen style… we have a pile of pictures.
Paleo Tomato Soup pairs really well with Portobello Mushroom Paleo Tacos!
Print
Paleo Tomato Soup
- Total Time: 37 minute
Ingredients
Scale
- 10 lbs tomatoes
- 2 shallots
- 3 cloves garlic
- 2 carrots
- 2 tbsp olive oil
- 2 heads of fresh basil (4–6 leaves)
- 1 tsp salt
optional
- 1 tbsp honey
- coconut milk
Instructions
- Chop tomatoes and put in a large pot.
- Add shallots, carrots and garlic roughly chopped to pot.
- Add olive oil and bring to a boil, stirring constantly.
- Turn down to a simmer and let simmer for 45 min.
- Add honey (to cut the bitter of the tomatoes) and salt, stir well.
- Turn off and let cool slightly.
- Push thru a sieve or food processor until smooth.
- At this point you can put the puree into jars, pressure can, or boiling bath can (with added citrus). Or you can let cool, and put into bags or containers and freeze. You can also prepare at this point for general eating and enjoyment. Totally up to you. To err on the side of caution and safe PH levels, pressure can or freeze.
Tomato soup
- Combine 2/3 cup puree with 1/3 cup water and bring to a boil stirring regularly.
- Garnish with shredded cheddar (lacto-paleo) or fresh basil and Enjoy!
Cream of tomato soup
- Combine 2/3 cup puree with 1/3 cup full fat coconut milk and bring to a boil stirring regularly.
- Garnish with shredded cheddar (lacto-paleo) or fresh basil and Enjoy!
- Cook Time: 60-75 min
- Category: Soup
Just made tomato soup yesterday as we have so many tomatoes ripening in the cold frame. They are small, so I cut them in half and throw them into the magic bullet before putting them in the soup pot. I sautee the onions, garlic, carrots and celery for awhile before adding the tomatoes in. A little bay leaf adds another flavour. Yum!