I did a little research and found two that sounded like they could be what I was looking for with a little bit of adapting...this one from Nom Nom Paleo and another from Everyday Paleo. I'll make it a little spicier next time (we are Texans after all) but I was pretty pleased with the results. I'm hoping you might enjoy it, too, so here's the recipe.
Nana's Cream of Tomato Soup
- 28 ounce can of Muir Glen Organic Fire Roasted diced tomatoes
- 1 red onion, thinly sliced
- 6 cloves of garlic, minced
- 1 T. fresh minced thyme or 1 tsp. dried thyme
- 1 roasted jalapeño pepper, peeled, seeded and minced
- 2 tablespoons of coconut oil
- 1 cup of chicken broth
- 8.5 ounce Aroy-D coconut milk
- Kosher salt
- Freshly ground black pepper
Sauté the onion in the melted coconut oil over medium heat until softened.
Add the minced garlic, thyme and jalapeño and stir for 30 seconds until it is fragrant.
Dump the whole can of tomatoes, juice and all, into a high speed blender (such as a Vitamix) and blend on high until it is smooth. Pour half of the pureed tomatoes into a medium saucepan and add the softened aromatics to the remaining tomato puree in the Vitamix.
Next, blend the tomato puree and aromatics on high until the mixture is smooth, and then pour the contents of the blender into the saucepan, followed by the chicken broth and coconut milk. Turn the heat up to medium high and bring the mixture to a boil, and then, lower the heat to low and simmer for 10 minutes.
Check for seasoning and add salt and pepper to taste.
This could form the basis for so many other soup ideas. You'll probably see more along this line later. In the meantime enjoy this soup on the cold winter nights that are ahead of us.
Until the next time...