Paleo Easy Tomato Soup

Total time35 min

Prep time10 min

Cook time25 min

Onion and garlic get softened down into a rich, aromatic base, then tomato paste deepens the flavor before whole peeled tomatoes go in for a long, gentle simmer. Chicken broth, a touch of sugar, and dried oregano round out the pot until everything melts into that classic sweet-savory tomato flavor. Once it's simmered down and broken apart, a quick blend turns it velvety smooth with zero lumps. Torn fresh basil on top adds a bright, herby finish right before serving. It's a cozy, comforting bowl that fits neatly into a Paleo kitchen, especially ladled up alongside a crisp side salad instead of the usual bread basket.

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Ingredients

4 servings

2 tbsp unsalted butter
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
1 cup low-sodium chicken broth
1 tsp granulated sugar
Chef's tip
Use the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet.
½ tsp dried oregano
salt and pepper, to taste
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

fresh basil leaves, torn (optional)
crusty bread or crackers (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.

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