The prep and cooking time for this recipe is quick! The only prep required is chopping up your onion. After that, this paleo-compliant recipe takes about 15 minutes to whip up!
2 tbsp coconut oil
1 large onion
4 cloves garlic: peeled & chopped
28 oz. crushed, diced, whole-peeled tomatoes
1.5 cups chicken stock
1 cup unsweetened coconut milk
2 tbsp basil
1 tbsp tomato paste
1 tbsp balsamic vinegar
In a large pot, saute onions in coconut oil until they’re translucent (about 5 minutes)
Add the garlic and saute for one more minute
Mix in the rest of the ingredients (tomatoes, chicken stock, coconut milk, basil, tomato paste, balsamic vinegar) and let them simmer on medium heat for 5-10 minutes allowing the flavors to meld.
If you’re planning to use a blender to puree the ingredients, do so in small batches (hot liquids expand when blended). You can also use an immersion blender and leave the mixture in the pot.
Serve hot and garnish with some basil!
This recipe makes about 3.5 bowls of soup… my bowls measured at about 14.5 oz.
Macros/large bowl (14.5 oz):
Measuring by the ounce makes it super easy to input dish into My Macros+ and serve up different size servings depending on how hungry you are!