I looked at traditional tomato soup recipes (most of which are either Paleo or could easily be made Paleo) as well as the versions by Everyday Paleo and Nom Nom Paleo to come up with my version. It's not easy competing with pure genius, but I think this version is pretty good. Two thumbs up from both the husband and non-Paleo mom. Mmm, mmm, good...all without the nasty stuff you find in canned soups.
Need protein? I topped my soup with leftover ground beef. The husband had eggs. I might also suggest a crisp salad.
- 14 smallish tomatoes (mine were just bigger than golf balls)
- 3 cloves garlic, peeled
- appropriate fat (ghee, coconut oil, tallow, lard, etc.)
- 1 onion
- 1 tsp curry powder*
- 1/8 tsp fresh grated ginger
- 1/2 cup coconut milk
- Preheat broiler to about 450 degrees.
- Place tomatoes and garlic on a broiler sheet and broil until blistered. Turn occasionally so that the other sides get broiled as well.
- Meanwhile, heat fat in a pan. While heating, peel and then roughly chop onions. Cook until they are softened and brown.
- Pull out food processor (or blender, etc.). Pulse together tomatoes (including juice), garlic, onion, curry powder, ginger, and coconut milk. Taste. Adjust seasonings as necessary. Pulse again until smooth. If you like a thinner soup, add more coconut milk or some chicken broth.
- Quickly heat to desired warmness. Enjoy:)
- 2 parts turmeric powder
- 2 parts paprika powder
- 1 part salt
- 1 part chili powder (adjust up or down for more or less heat)
- 1 part cayenne powder (adjust up or down for more or less heat)
- 1 part coriander powder