Tomato soup made with tomatoes straight from the garden tastes simply divine. It can go in whichever direction you choose, from thickened and creamy to laced with basil. This recipe makes a straightforward dish that allows the ingredients to shine. It works as a light, comforting lunch and can be served as the first course at a dinner party.
Garden Fresh Tomato Soup
- 2 1/2 lbs Fresh tomatoes
- 4 cups Chicken stock
- 6 cloves garlic (minced)
- 2 Bay leaves (chopped)
- 1 tbsp Ghee
- 1/2 tsp Salt
- Freshly ground pepper (to taste)
Blanch, peel, and core the tomatoes.
Place into a blender or food processor and purée.
Pour into a large soup pot.
Add the chicken stock, garlic, bay leaves, and ghee to the pot and bring to a boil.
Simmer for 30-35 minutes, stirring regularly, until slightly reduced.
Season to taste with salt and pepper.
Remove from heat and use an immersion blender to puree the ingredients until smooth.
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