Super Cavemom Sarah Fragoso, of Everyday Paleo, recently posted an easy recipe for Creamy Tomato Soup. I made some tonight and it’s super easy, delicious, and kid-friendly. My older son LOVED it and noisily slurped down two bowls. He was excited that I made it “for real” and didn’t pour it out of a box. I modified Sarah’s recipe to fit what I had in my pantry and fridge and I added some chicken broth to thin it out.
Here’s what I assembled:
- 28 ounce can of Muir Glen Organic Fire Roasted diced tomatoes
- 4 leeks, white part only, thinly sliced
- 6 cloves of garlic, minced
- 2 tablespoons of coconut oil
- 1 cup of chicken broth
- 8.5 ounce Aroy-D coconut milk
- Kosher salt
- Freshly ground black pepper
I really love Aroy-D coconut milk because it’s super creamy and delicious! I’m also a big fan of fire-roasted canned tomatoes because they add a subtle smoky flavor to whatver you use ithem in.
Here’s what I did:
I sautéed the leeks in the melted coconut oil over medium heat until softened.
Then, I added the minced garlic and stirred for 30 seconds until it was fragrant.
I dumped the whole can of tomatoes, juice and all, into my Vitamix blender and blitzed it on high until it was smooth. I poured half of the pureed tomatoes into a medium saucepan and added the softened aromatics to the remaining tomato puree in the Vitamix.
I blitzed puree and aromatics on high until it was smooth and I poured the contents of the blender into the saucepan, followed by the chicken broth and coconut milk. I cranked the heat up to medium high and brought the mixture to a boil. Then, I lowered the heat to low and simmered for 10 minutes.
I checked for seasoning and added some salt and pepper.
That’s it! I can’t wait until her new cookbook comes out!