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Tomato soup is one on my favorite go-to’s, especially on cold days or when I need comfort. I mean tomato soup and grilled cheese just says comfort to me. Unfortunately, due to change in my health, my diet changed and I have not has this comfort food in years.. However, I have come up with this recipe that reminds me of the tomato soup I ate as a kid. This recipe is super quick, easy and tasty! It’s the one my nephew requested for his birthday dinner, along with aunt Molly’s garlic bread. I use regular bread for my non-paleo eaters and grain free bread for paleo eaters. Both are topped with my garlic butter *{ CREATE RECIPE AND LINK}*  As a bonus, when I am doing really good, I enjoy my tomato soup with a grilled cheese using grain free bread and Munster cheese! Munster Cheese is low lactose/ lactose free. The “rolls” and “corn bread” go great side with the soup too!

I know nightshades, like tomatoes, can be controversial when it comes to autoimmune issues, health and diet. After years of research, and trial and error, I have found I can eat small amounts of night shades occasionally. The health concerns around night shades are with the lectin, saponin and/or capsaicin contents in the night shades and the negative impact these can have on a person’s gut, inflammation and overall health. Here is more about what night shades are and why night shades should be minimized or avoided. Do your research and find what is best for you and your body. If you find you can’t do night shades at all, then try one of my other soup recipes such as butter nut squash or roasted veggie bisque (non-dairy) –[Recipe coming soon]



10 mins

20 min

30 mins

  •  onion: 1 white onion diced or 4 leeks, white part only, thinly sliced
  • 6 cloves of garlic, minced
  • 1 or 2 carrots diced
  • 1 or 2 celery stocks
  • 2 tablespoons of oil; avocado or coconut for sautéing
  • 2- 28 ounce can of diced tomatoes*
  • 1 or 2 Tablespoons of tomato paste*
  • 1 cup of broth or stock; bone or vegetable
  • 8.5 ounce coconut milk (may use more or less- adjust to personal taste)
  • 1/2 tsp. Kosher salt (adjust to taste)
  • 1/2 tsp. Freshly ground black pepper (adjust to taste)
  • dash of Turmeric (optional- adjust to taste)
  • 1/2 tsp. Oregano (optional- adjust to taste)
  • 1/2 tsp. Basil (optional- adjust to taste)

Tools/ need:

  • Cutting board and knife- for chopping
  • pan- for sautéing
  • blender- I use a Vitamix
  • stock pot or a deep pot- to pour blended soup into
*when buying canned tomatoes, check the ingredients. Make sure there are not any “added” ingredients that do not meet your dietary needs.


  1. Sauté the onion, carrots and celery in oil over medium heat until softened and onions are translucent.
  2. Add in the minced garlic, along with turmeric, oregano and basil. Sauté for 30 seconds or until fragrant. Remove from this veggie sauté from the heat and set aside.
  3. Dump 1 whole can of tomatoes, juice and all, into a blender. Add 1/2 the veggie sauté from above. Add 1/2 cup of stock and blend on high until it is smooth. Pour the contents of blender into stock pot or other deep pot. **note** you may need to blend in smaller batches using 1/2 a can of tomatoes, and 1/4 of veggies and stock depending on the size and capacity of your blender. Repeat this process using the rest of the tomatoes, veggie sauté and stock until all blended. Pour each batch into same stock pot with the first batch.
  4.  Add the tomato paste and coconut milk to the pot with soup. Crank up the heat to medium high and bring the mixture to a boil, stirring often. Once the mixture starts to boil, lower the heat and simmer for 10 minutes, stirring occasionally.
  5. Check the seasoning and added some salt and pepper if needed (or any other spices if desired).

Adapted from this original recipe: QUICK CREAM OF TOMATO SOUP

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