Cream of Tomato Soup (Paleo, Whole30, Gluten Free)

Prep Time: 5 mins Cook Time: 15 mins Servings: 4 Source: Nomnompaleo.com

Ingredients

2 tablespoons extra virgin olive oil or coconut oil, ghee, or avocado oil
2 cups thinly sliced leeks white and light green parts only. You can also use thinly sliced shallots or onion.
Diamond Crystal kosher salt
6 garlic cloves minced
28 ounces fire-roasted canned diced tomatoes
1 cup bone broth chicken broth, or vegetable broth
1 cup full-fat coconut milk I like Aroy-D brand
Freshly ground black pepper
¼ cup finely minced fresh basil

Directions

Heat a large saucepan over medium heat. When the pan is hot, swirl in the olive oil.
Add in the leeks and a sprinkle of salt. Saute the leeks until the leeks are softened, but not browned (about 3 to 5 minutes).
Next, add the minced garlic and cook for about 30 seconds, or until fragrant. Turn off the heat and transfer the cooked leeks and garlic to a plate.
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's smooth.
Pour half of the pureed tomatoes into the empty saucepan and add the softened leeks and garlic to the remaining tomato puree in the blender. Blend the tomato puree and leeks on high until the mixture is smooth.
Pour the contents of the blender into the saucepan, followed by the broth and coconut milk. Stir well to combine.
Crank the heat up to medium high and bring the mixture to a boil. Then, decrease the heat to maintain a simmer for 10 minutes, stirring occassionally.
Taste the soup and adjust the seasoning with salt and pepper. Ladle up the soup and garnish with basil.

Notes

Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 4 months.

Nutrition