The Story of this Soup
By sharing this rich and creamy tomato basil soup with you, I am sharing something personal, and very special. When I first started to teach myself how to cook I decided I wanted to be the kind of person who had “family recipes”. Now my own family doesn’t cook much [at all], and I didn’t receive any traditional recipes passed down me. The only tomato soup I had ever had until I was an adult was Campbell’s Tomato Soup. I really thought I hated tomato soup, and soup in general. I had never experienced a rich, hearty and robust tomato soup. I didn’t learn how to cook until I was well into my 20’s. Hell, I am still learning how to cook. These days I am better at eyeballing, and adjusting recipes to meet my needs. When I started to play around in the kitchen, this tomato soup was one of the very first recipes that I developed myself. I took a somewhat complicated recipe from my favorite vegan cookbooks, and started making alterations. Eventually I had an entirely different recipe, one that I could make from memory. This was MY first recipe, and a recipe that I want my children to be able to make from memory as well.
I want my family to cook together. I want my kids to understand what food looks like in it’s whole form, and understand the process it takes to get to the table. I honestly feel like I didn’t actually start grasping nutritional concepts until I started cooking. It was a huge step in my journey towards wellness, and I feel incredibly passionate about cooking being a family affair. Cooking from scratch doesn’t have to be time consuming or difficult, but I think it is the single most important skill you can teach your children to instill lifelong values related to health, nutrition and body acceptance.
Let’s teach our children less about the weight of their bodies and less about counting calories, and teach them more about the weight of their nutritional decisions and how to grow and prepare food to properly nourish and fuel themselves.
That is power.
Why this paleo tomato basil soup is amazing:
1. It takes 25 minutes or less to make from scratch.
2. It is an excellent recipe to make large batches of for meal prepping or lunches.
3. All the ingredients are things I generally have in my cupboard.
4. It is a very kids friendly recipe. The only thing that needs chopping is the onion, and there are very few steps involved.
5. It is made of whole food, nutritious ingredients. No B.S. involved.
To add a little more to this meal, try melting some fresh mozzarella on top, or throwing in some meatballs. I like to keep Aidell’s chicken meatballs in the freezer, and throw a couple those in the pot every once in a while. Of course, a grilled cheese would pair well. Try making a mozzarella girlled cheese with fresh basil and sundried tomatoes inside!
Creamy Paleo Tomato Basil Soup
This fantastic soup is a warm and robust meal that can be made on a whim.
- 1/2 large yellow onion diced
- 2 tbsp olive oil
- 2 cans diced tomatoes
- 1 can coconut milk about 2 cups
- 2 cups vegetable or bone broth
- 1 4 oz can tomato paste 1/2 cup
- 2/3 cup oil-packed sundried tomatoes drained
- 2 tsp oregano
- 2 tsp dried basil
- 1 tsp thyme
- 1 tsp rosemary
- 1 1/2 tbsp minced garlic
- 1/2 to 1 tsp salt
- 2 tsp black pepper
- dash cayenne pepper optional
- fresh basil for garnish optional
In a large pot, add the oil and diced onion. Saute the onion on medium heat until it has cooked down, and become translucent.
Add the rest of the ingredients to a blender or food processor. Pulse until ingredients are well mixed. Pour into pot with onion.
Allow to cook for about 5-10 minutes on medium heat or until the soup has reached a desirable temperature.
Garnish with fresh basil and serve.
Recipe Notes1 tbsp of garlic powder can be used instead of minced garlic.