Saturday Tea: Paleo Tomato Soup

Its June 13th and it’s raining at home.

And rain whatever season, calls for soup.

This is an easy, delicious and paleo authentic tomato soup recipe which warms the cockles of anyone’s heart (even when its raining, monsooning) on your huthome.


5 large tomatoes, roughly chopped
1 large white onion, roughly chopped
2 carrots, roughly chopped
3 garlic cloves, minced
1 tbsp tomato paste
3 cups chicken stock
¼ cup fresh basil, chopped
¼ cup coconut milk
2 tbsp cooking fat
Sea salt and freshly ground black pepper

Add some coconut oil to a large saucepan placed over a medium heat and cook the onion and carrot until soft, about 10 minutes.
Add the garlic and cook another minute or two.
Add the tomatoes, tomato paste, basil, and chicken stock.
Season to taste with and salt and pepper and stir everything together.
Bring to the boil; then lower the heat and let simmer, uncovered, for 30 minutes.
Stir in the coconut milk.
Then either use a stick blender or remove the soup to put it through a food processor until smooth.

We served this with some tangy cheese and warm paleo bread.


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