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+ servings

Garden Vegetable Soup

Course Appetizer, Dinner, Lunch
Cuisine Paleo, Primal
Total Time 55 minutes
Servings 2
Calories 289 kcal


  • 1 pint Grape tomatoes
  • 3-4 tbsp Extra virgin olive oil
  • 1/2 - 1 Onion (medium, chopped)
  • 2 cloves garlic (minced)
  • 1/2 bunch Asparagus (sliced at an angle into 1-inch pieces)
  • 1 Carrot (large,peeled and sliced)
  • 1/2 - 1 Leek (small, white part only, sliced)
  • 4 c. Chicken broth (low-sodium)
  • 2 tbsp Fresh chives (chopped)
  • 1 tsp Sea salt (or as needed to season)
  • 1 tsp Fresh ground black pepper (or as needed to season)
  • 1/8 tsp Paleo-friendly tabasco sauce (optional)


  1. Preheat oven to 400°F.
  2. Place the grape tomatoes on a rimmed baking sheet, drizzle on 1-2 tbsp. olive oil, and toss to coat. Place in the preheated oven and allow the tomatoes to roast for 15 minutes. Remove from the oven, let cool, and mash.
  3. Place a large skillet over medium-high heat, add in 2 tbsp. of olive oil, and let it heat up. Add in the onion, garlic, asparagus, carrot, and leek. Season with 1 tsp. each of salt and black pepper. Sauté for 2-4 minutes or until onion is translucent and garlic is fragrant.
  4. Pour in the chicken broth and let simmer for 8-10 minutes or until the soup is heated through and the carrots are fork-tender. Stir in the mashed tomatoes and cook for 2 more minutes.
  5. To serve, ladle 1 ½ - 2 c. of the soup into each soup bowl and garnish each serving with 1 tbsp. fresh chives. Add a couple drops of tabasco sauce, if desired, for added spice.

Recipe Notes

Serving Size: 1½ - 2 cups soup

Nutrition Facts
Garden Vegetable Soup
Amount Per Serving
Calories 289 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Sodium 2912mg127%
Potassium 586mg17%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 1100IU22%
Vitamin C 23.1mg28%
Calcium 140mg14%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.