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Ian’s Homemade Creamy Tomato Soup

Published on 04/07/2013 by in Uncategorized

Ian’s Paleo Tomato Soup

Serves 4
Prep time 10 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 40 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Snack, Soup
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
For a more full and rich version of this soup, try using bone broth. Let over chicken carcass works very well for it.

Ingredients

  • 1 can Coconut Milk (~400ml can will do. Full fat organic versions work best.)
  • 6 Roma Tomatoes (Stemmed and quartered.)
  • 1.5 cups Water (Works even better with bone broth or chicken stock.)
  • 1 Large Onion (skinned, and quartered.)
  • 6 cloves garlic (Peeled, and trimmed.)
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Oregano
  • 1 pinch Kosher Salt
  • 1 pinch Pepper
  • Olive Oil

Note

I was recently at one of my favorite organic grocers this past weekend, and noticed that they had a select of "mature" produce sitting on the shelf. Then I had a sudden inspiration. Why not make some tomato soup? So we grabbed a 6 pack of roma tomatoes, and a can of full fat organic coconut milk.

Nutrition Information:
Recipe serves 4-6 (info below based on 1.5 cup servings)

Calories: 240
Carbs: 16 grams
Fat: 17 grams
Protein: 2 grams
Sugar: 8 grams
Fiber: 4 grams
Sodium: 380 mg

Store bought Organic Tomato Soup - same serving size to compare with)
Calories: 290
Carbs: 51 grams
Fat: 9.3 grams
Protein: 2 grams
Sugar: 32 grams
Fiber: 2 grams
Sodium: 1350 mg

Directions

Step 1
Preheat oven to 400f.

Line 2 cookie sheets with tin foil, and cover with olive oil (enough to cover the foil), or use your favorite over safe cooking spray. Trim off the ends of your tomatoes, and quarter. Place tomatoes on to one of the foil lined cooking/baking sheet , and drizzle with olive oil, salt and pepper. Place into the oven for 75 minutes (or until darkened). Top rack will likely work best.

While the tomatoes are happily lounging in the oven, prepare onions and garlic. Skin the onions, and quarter. Skin and trim your garlic. Place onto the other tin foil lined cookie/baking sheet. Drizzle with oil, and sprinkle with salt and pepper. These take about 20-25 minutes, so plan to put them in at around the 50 minute mark of your tomato roasting.

Keep checking your veggies. This recipe will taste like dirty wet socks with burned veggies.

When all the vegetables are finished baking, time to get out your pot, ready your immersion blender. Place all your roasted veggies into the pot, along with the coconut milk, water, and spices, and blend. Blend longer for smooth and creamy, shorter for a more chunkified variation.

From here, simmer (not boil) for 20-30 minutes to let everything hang out together and party. Stir occasionally.



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