It's a cold one outside and what better way to hunker down than to warm up with a nice bowl of Paleo Tomato Basil Soup... This soup is super easy to make and is a great option for lunches for the upcoming week. The ingredients are very simple, and very few, which is also why I love making this one.
Just yesterday Star pointed out a great observation, she said this Paleo challenge is turning us all into Stepford Wives. I have to agree with her on this one. I have never in my 30 years done this much cooking and dishes and I mean EVER!
So let's all put our cooking aprons on (men too) and let's make some SOUP! (Women no makeup or fancy dress required)
Ingredients:
1 Onion
1 Tbs Coconut Oil
1 Tbs Extra Virgin Olive Oil
1/2 Cup Fresh Basil (loosely packed, sliced)
3 Cloves Garlic, (minced)
3 Cups Chicken Stock (Low Sodium/Organic/Free Range/Homemade if possible)
5 Vine Ripened Tomatoes
6 Oz Tomato Paste (Check ingredients)
Instructions:
Preheat Oven to 350 degrees.
Clean And Quarter Tomatoes.
Toss with Olive Oil, and a dash of salt and pepper.
Roast your tomatoes on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute your onion and garlic until onion is translucent.
Add in the roasted tomatoes, and continue to saute for an additional minute.
Next add your 3 cups of chicken stock, the sliced basil, and tomato paste.
Stir continuously over medium heat until the tomato paste has dissolved.
Bring to a low boil, then reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor high- speed blender (we used our ninja)
and puree until smooth.
Serve Hot, garnished with chopped basil.
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