Easy-Peasy Cream of Tomato Soup

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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!


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