10 minute paleo tomato soup
You read right: 10 minutes! We were feeling grilled cheese on Sunday and my husband remarked, "Mmmm what I'd do for some tomato soup right now...." Well, turns out, I had all the ingredients for this soup in the pantry! I took it as a sign and started dumping everything into a pot. It was pretty good, but as we ate, I realized I could have made it thicker and creamier my just using my immersion blender after everything had simmered for a few minutes. The sandwiches were hot and ready and I was trying to get lunch on the table as quickly as possible, so we just ate it with the tomato chunks. The picture doesn't show this, but trust me--it made the soup so much better. And it was nice to actually taste the tomatoes because there wasn't a bunch of sugar covering up all the flavors. This was perfect for a lazy Sunday when we just needed some plain old comfort food.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon diced garlic
- 1 28 oz can diced tomatoes
- 1.5 cups chicken stock
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh basil (I didn't have this, but it would have been great!)
- 1 tablespoon tomato paste
- 1 large onion, peeled and chopped (optional)
Heat oil in pot and add garlic. Cook until you can smell the aroma. Add onions and cook until soft, if you choose to include these. Add the rest of the ingredients. Heat, while stirring, until simmering. Let simmer for a few minutes for flavors to meld together. Using immersion blender, pulse until smooth. (You could also just put everything in a blender until smooth.) Enjoy warm.
