Do you need a hot soup recipe to help you through this cold winter? My Paleo Tomato Basil Soup is just what you’re looking for.
I was inspired to make my own Tomato Basil Soup after trying a vegan, Paleo one at one of my favorite spots in Baton Rouge. Since many soups are full of heavy cream or milk, which are not technically Paleo, I had to substitute with coconut milk to get that creamy texture.
I don’t know about the weather where you live, but here in Louisiana it’s COLD, and we are not used to it. SO not used to it that they cancelled class 3 times in the past week because of the ice. To warm up, I’ve made Paleo Chili and Tomato Basil Soup. It’s perfect because I can cook once and eat twice, three times, or even four!
Based on La Madeleine’s recipe:
- 4 cans whole tomatoes, crushed (I use 2 large 28 oz. cans instead of 4 smaller ones) Note: check for ones without added sugar
- 4 cups tomato juice and part vegetable broth or chicken broth (I use 2 cups tomato juice and 2 cups chicken broth)
- 12 or 14 fresh basil leaves
- 1 cup coconut milk
- 1/4 lb. butter
- Salt and cracked black pepper to taste
Combine tomatoes, juice and/or broth in stockpot. Simmer 30 minutes. Purée, along with basil leaves, in small batches in a food processor, blender or better yet, a hand-held immersion blender right in the pot. Return to pot and add coconut milk and butter while stirring over low heat.