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Paleo Tomato Soup

Cream of tomato basil soup

Serves 4


  • Fresh tomatoes 
  • 4 tomatoes, peeled and seeded;
  • 4 cups of tomato juice;
  • 14 fresh basil leaves;
  • 1 cup of coconut milk or heavy cream;
  • ½ cup of cooking fat (butter, clarified butter and coconut oil are good choices here);
  • A few sprigs of fresh rosemary, chopped, for garnishing;
  • Sea salt and freshly ground black pepper to taste;


  1. In a large saucepan over medium heat, combine the tomatoes and tomato juice. Allow it to simmer for 30 minutes.
  2. Add in the basil leaves to the mixture and puree. If you are pureeing in a blender or food processor, pour the mixture back in the pot and on the stove again.
  3. Over a medium heat, stir in the coconut milk or cream and cooking fat. Continue to stir until all the cooking fat is melted, making sure it doesn’t reach a boil.
  4. Season to taste with salt and pepper.
  5. Serve and top off with fresh rosemary sprig pieces if desired.
This is best served with a nice mixed green salad with a simple vinaigrette. Enjoy!


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