Creamy Tomato Basil Soup
This creamy tomato basil soup is rich, savory and filled with healthy, nutrient-dense ingredients appropriate for Paleo, Whole30, gluten free, grain free, and dairy free diets.
Ingredients
- 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!
Instructions
- 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.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 19.5gProtein: 9.2gFat: 22.4gSaturated Fat: 14.4gCholesterol: 1mgSodium: 974mgFiber: 2.7gSugar: 11.7gCalcium: 52mgIron: 4mg
Tried this recipe?Let us know how it was!