Some tomato sauce is so good that you almost want to eat it straight from the jar, and when you make that tomato sauce into a soup, this is the soup you get. It’s a study in the power of fresh, wholesome ingredients: if you’ve never tried tomato soup that didn’t come out of a can, you owe yourself the pleasure of a big steaming bowl fresh off the stovetop.
This is a perfect food when there’s a cold going around; the bone broth makes it easy on the stomach and it’s very nutritious thanks to all the tomatoes. And don’t skimp on the fresh basil, either; it really adds a flavor that you just can’t get from the dried spice.
Try this as a side for some other traditional “comfort food” dinner like roast beef or butterflied chicken. Or for a lighter lunch, why not have a bowl of tomato soup with some chicken salad. It even works just as well with a fancier dinner like veal. Alternately, just snack on a bowl by itself – maybe with a sprinkle of bacon or cracklings on top to really bring out the flavor.
Tomato Soup Recipe
Protein: 26g / %
Carbs: 17g / %
Fat: 16g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 5 large tomatoes, roughly chopped;
- 1 large white onion, roughly chopped;
- 2 carrots, roughly chopped;
- 3 garlic cloves, minced;
- 1 tbsp. tomato paste;
- 3 cups chicken or vegetable broth;
- ¼ cup fresh basil, chopped;
- ¼ cup coconut milk;
- 2 tbsp. cooking fat;
- Sea salt and freshly ground black pepper;
- Add some cooking fat to a large saucepan placed over a medium heat and cook the onion and carrot until soft, about 10 minutes.
- Add the garlic and cook another minute or two.
- Add the tomatoes, tomato paste, basil, and chicken broth. Season to taste with and salt and pepper and stir everything together.
- Bring to a boil; then lower the heat and let simmer, uncovered, for 30 minutes.
- Stir in the coconut milk. Then either use an immersion blender or remove the soup to put it through a food processor until smooth.