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Warm Up With Soup: Creamy Paleo Tomato Soup

Posted Feb 17 2013 8:12pm
Lil' One after Blizzard Nemo--that is a 6'-0" fence behind her

Lil’ One after Blizzard Nemo–that is a 6′-0″ fence behind her

One of my favorite soups to make in the winter is tomato soup—there is nothing better in my mind than a bowl of thick, creamy tomato soup.  With the impending Blizzard Nemo on its way last weekend I stopped to do a midweek food shopping before we were snowed in.  After a quick run around in Whole Foods, I left with eight beautiful hot house tomatoes from a local farm that were begging to be made into tomato soup.Making your own tomato soup is really easy—the key to a silky soup is to remove the skin and the seeds.  It wasn’t until this past summer while making my own tomato sauce did I finally get on board with the easiest method of peeling the skin from tomatoes.  After coring the tomatoes, slicing a small X into the bottom of the tomatoes and steaming them and flashing them in an ice bath pretty much gets them to peel themselves!  In all honesty, prior to learning this method I always used both the seeds and the skins and just dealt with the textural difference it gave to the recipe.

Many of the tomato soups that I enjoy the most have cream in them—giving the soup a luscious, creamy quality.  Now that I’m finished with the Whole30 and elimination of just about all dairy from my diet, I wanted to find a way to get that creaminess back into the soup without resorting to adding dairy back in.  I have seen nuts such as cashews used in recipes to achieve this, but I decided to use canned coconut milk.  Not only did it add just the right amount of creaminess but it also added a little additional fat to the soup.  I was really pleased with how the soup turned out—it was rich, creamy, and garlicky just the way I like my tomato soup and it warmed us up as we sat inside by the fire during the storm.

You might be wondering how the kids enjoyed it—Lil One, in her usual finicky way opted against eating it thanks to seeing the dreaded green kale in the soup.  Mr. Man on the other hand remained my eating champion and downed more than one bowl.  Next time I may try blending the kale into the soup to hide it from Lil One as I think seeing it was the stumbling block as she has enjoyed canned tomato soup in the past.  I won’t give up on the kale though–it’s a goal of mine for this year.  Why am I targeting kale? Kale, a member of the same botanical group as broccoli, cabbage, Brussels sprouts, and cauliflower, contains high amounts of the micronutrients beta carotene, and vitamins C and K. It also has a significant amount of the macromineral calcium.  Kale, along with other cruciferous vegetables, actually contains more calcium per serving than dairy, and it is actually absorbed by the body more easily and better than dairy in general.  So the take home—next time someone tells you that cutting dairy from your diet is detrimental to your calcium consumption tell them thank you for their concern and then chew on a kale chip!

Fit Moms & Full Plates: "Creamy" Paleo Tomato Soup

Fit Moms & Full Plates: “Creamy” Paleo Tomato Soup

“Creamy” Paleo Tomato Soup with Sausage and Kale


  • 8-tomatoes
  • 1-sweet onion, rough chopped
  • 10-cloves garlic, minced
  • 1/4-c basil, chiffonade
  • 28-oz can crushed tomatoes
  • 2-qts chicken stock
  • 1/2-c canned coconut milk*
  • 1-bunch kale, rough chopped (I use dinosaur kale)
  • 1/2-lbs ground sausage (make your own or remove casing from store bought)
  • 1T Hungarian paprika
  • 2T dried oregano
  • Salt and pepper to taste
  • Coconut oil for sauté


*A note on canned coconut milk:  many varieties contain guar gum, which is NOT Paleo.  Be sure to read your labels if you are holding to the strict Paleo diet as it can be difficult to find a coconut milk without guar gum.  I haven’t let this affect my usage of the ingredient, however it also means that I am not 100% truly Paleo. 


Prepare your tomatoes by coring and slicing a superficial “x” through the bottom of the tomato.  Steam your tomatoes for about 3-4 minutes, X-side up.  Remove from the steam batch when the skin around the cut begins to peel back from the meat and immediately place in an ice bath.  This will help to not only stop the cooking, but begin to further separate the skin from the tomatoes further.  The goal is to peel and discard the skin.  Slice tomatoes into quarters and remove and discard the seeds.  You can retain much of the tomato juice by running them over a sieve set over a bowl.  Finally, rough chop the tomatoes and set aside.

Sauté onion and garlic until translucent add the rough chop tomatoes and basil and cook 2-3 minutes.  Add canned tomatoes, chicken stock, paprika and oregano and bring to a simmer for 30-miutes.  Remove from heat and allow to cool for 5-minutes.  Using an immersion blender, or a standard blender in batches, puree soup until it is smooth.  Add ½ cup of coconut milk and incorporate.  Return to heat.

While soup is cooking, brown sausage and drain any excess grease (note:  I’m all for keeping a portion of the fat, however, if there is an excessive amount of fat to the point where it could make the soup greasy, feel free to remove and discard).  Add the sausage and rough chop kale to the soup after it has been pureed and returned to the stove.  Add salt and pepper to taste at this point.  I prefer a rough cracked pepper to add an additional layer of bit and depth of flavor.  I added an additional garnish of chiffonade of basil prior to serving.


What warms you up during a storm?  Do you have a favorite soup to eat during bad weather?  Do you have to hide your veggies too with your littles?

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