Author Notes
This hearty, creamy Tomato Soup is dairy-free as well as Paleo. Make yourself a batch and curl up to enjoy the fall weather. —Primal Palate
Ingredients
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4 cups
bone broth
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1 tablespoon
duck fat
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1
onion, chopped
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5
vine-ripened tomato, quartered
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1
garlic clove, smashed and chopped
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.5 cups
coconut milk
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6 ounces
tomato paste
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salt and pepper, to taste
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2 teaspoons
dried oregano
Directions
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In a large soup pot, heat the duck fat over medium heat
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Add the onion to the pot and saute for 2 minutes.
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Add the tomatoes to the pot and continue to saute.
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Season the tomatoes with a little salt to help them release their liquid.
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Add the garlic to the pot, and continue to saute until the tomatoes and onions are soft.
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Add the coconut milk to the pot and stir to combine the vegetables with the coconut milk.
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Add the tomato paste to the pot, and stir vigorously to make sure the tomato paste is evenly combined.
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Season with salt and pepper, as well as dried oregano. Stir, and turn the burner to low heat.
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Add the broth to the pot, and stir to combine.
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Using an immersion blender, blend the soup until creamy. You can also accomplish this in a high speed blender.
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Allow the soup to simmer until serving.
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