This Whole30-friendly Cream of Tomato Soup is a cinch to make with pantry staples!
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.
Serves 4
Here’s what I assembled:
- 2 tablespoons coconut oil
- 4 leeks, white part only, thinly sliced
- 6 garlic cloves, minced
- 1 (28-ounce) can Muir Glen Organic Fire Roasted diced tomatoes
- 1 cup chicken broth
- 1 cup full-fat 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.
Method:
Heat a large skillet over medium heat. When the pan is hot, swirl in the coconut oil and sauté the leeks until softened.
Next, add the minced garlic and cook for about 30 seconds, or until fragrant.
Dump the whole can of tomatoes, juice and all, into a high powered blender (I love my Vitamix blender) and blitz on high until it smooth. Pour half of the pureed tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree in the Vitamix.
Next, blend the tomato puree and aromatics on high until the mixture is smooth. Pour the contents of the blender into the saucepan, followed by the chicken broth and coconut milk. Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to low and simmer for 10 minutes.
Taste the soup and adjust the seasoning with salt and pepper.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Cream of Tomato Soup
Ingredients
- 2 tablespoons coconut oil
- 4 medium leeks white part only, thinly sliced
- 6 garlic cloves minced
- 28 ounces Muir Glen Organic Fire Roasted diced tomatoes
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Heat a large skillet over medium heat. When the pan is hot, swirl in the coconut oil and sauté the leeks until softened.
- Next, add the minced garlic and cook for about 30 seconds, or until fragrant.
- Dump the whole can of tomatoes, juice and all, into a high powered blender (I love my Vitamix blender) and blitz on high until it smooth. Pour half of the pureed tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree in the Vitamix.
- Next, blend the tomato puree and aromatics on high until the mixture is smooth. Pour the contents of the blender into the saucepan, followed by the chicken broth and coconut milk.
- Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to low and simmer for 10 minutes.
- Taste the soup and adjust the seasoning with salt and pepper.
