Creamy Tomato Basil Soup

I know what you're thinking. She's making soup in August??? Yep, I sure am. First of all, I love soup any time of the year. But more importantly, when I woke up this morning it was 47 degrees in Anchorage. Fall is in full effect up here while the rest of you are sweating and complaining about the humidity! Now listen -- I get hot weather. I grew up in Houston and have spent most of my adult life in hot and humid climates. In fact we were just in Texas for a couple of weeks, so I experienced that scorching heat first hand. I just accept the bad hair days and focus on the good food. I always make it a point to hit all my favorite restaurants, and I have to admit that I kind of throw the whole "eat healthy" mantra out the window. I mean, I know I still eat better than most people on vacation, but I feel like a total rebel when I plan my days around Chick-fil-A, Zoe's Kitchen, and about a dozen Tex-Mex restaurants. One spot that always makes the list is LaMadeleine. I'm telling you, their Tomato Basil soup is to die for! I order a cup of it along with my medium chicken caesar salad, grab some sourdough bread, and make a beeline for the table by the fireplace. (If you've ever been to Texas in the summer, then you know the AC is cranking and every restaurant is FREEZING!) The soup is ridiculously rich, with ingredients that are less than stellar, so I only eat a few bites or dip my bread in it. I can't eat very much because it feels like a giant brick in my stomach, but it is SO worth it. All that to say, I wanted to make a yummy Creamy Tomato Basil Soup full of good, nutrient-dense ingredients. And I wanna be able to eat more than a few bites of it! So here you go ... a Paleo, Whole30 (if you omit the honey), gluten free, grain free, dairy free soup that is full of nutrients, minerals, and healthy fat. And if you still think it's too hot for soup, just crank your AC and turn on the fireplace.
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  • 2 14.5 oz cans of fire roasted diced tomatoes I use Muir Glen Organic
  • 1 can of full fat coconut milk
  • 1 cup of bone broth I use Bare Bones Tomato & Spice
  • Olive oil or avocado oil
  • 4 garlic cloves chopped finely
  • 1-2 shallots finely chopped (you can use onion if you don't have shallots)
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp cracked pepper
  • 1/4 cup chopped basil plus more for garnish
  • 1 T honey omit for Whole30
  • 1 tsp arrowroot powder optional -- just if you want to thicken the soup!


  • Drizzle olive or avocado oil into a soup pot or Dutch oven.
  • Add garlic, shallots, and Italian seasoning. Saute at medium heat for a few minutes until mixture makes your kitchen smell delicious. (Just be careful not to burn the garlic!)
  • Add the tomatoes, bone broth, sea salt, pepper, honey, and chopped basil. Stir to combine. Cover and let simmer for 20ish minutes.
  • Remove from heat and blend soup with an immersion blender.
  • Stir in the can of coconut milk (and arrowroot powder if you choose). Put back on heat and simmer uncovered for about 5 more minutes.
  • Garnish with more cracked pepper and some ribboned basil. Or if you're me, a big dollop of goat cheese.
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