Quick Cream of Tomato Soup

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Super Cavemom Sarah Fragoso of Everyday Paleo recently posted a recipe for Creamy Tomato Soup. I made some tonight and it’s super easy, hearty, 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 can’t get enough of Aroy-D coconut milk — it’s super creamy! I’m also a big fan of fire-roasted canned tomatoes because they add a subtle smoky flavor to whatever you use them 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 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.

Next, I blitzed the tomato puree and aromatics on high until the mixture was smooth, and then 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 Sarah’s new cookbook comes out!