I really needed a win in the soup category after my horrible pea and pesto fail... so this week I got the recipe for paleo 'cream' of tomato soup from a friend at my gym, and it is definitely a winner! It's easy to make and, because of the coconut milk, is extremely filling. Perfect for a quick lunch on the go, and you won't even want a sandwich to go with!
Ingredients • 1 tbsp coconut oil • 1 red onion finely diced • 3 garlic cloves, minced • 2 14.5 oz cans of organic diced tomatoes • 1 can coconut milk • 1 tsp sea salt• 1 tsp dried thyme • Pepper to taste
Instructions • In a large soup pan, saute the onion in the coconut oil until the onions are clear. Add the garlic and saute for another minute or two. In a food processor combine the tomatoes and cooked onion and garlic and blend until smooth. Pour the mixture back into the soup pot. Add the coconut milk, and spices and bring to boil. Simmer for 10 minutes.