Here in my part of the world, days are still sunny while nights are cool and crisp. To me, this is soup season. One soup I start craving around this time is a creamy tomato. Just like “the good ol’ Campbell’s can” from back in the day, but made fresh with no inflammatory ingredients.
Let’s look at those ingredients in Campbell’s Creamy Tomato Soup below. Sugar, wheat, vegetable oils, soy, conventional dairy, and natural flavors have no place in my diet. They are highly inflammatory. As part of working with me, I encourage each of my clients to avoid these as well. I would argue there is no real food in this product.
Continue reading for my nutrient rich creamy tomato soup recipe! All you will need is a large pot and blender.
I like to pair this with a slice of my Buckwheat Bread, maybe a Quinoa flatbread crust, Simple Mills almond flour crackers, or other wholesome homemade carbohydrate. If you tolerate dairy, a little grass-finished grated cheese could make an excellent addition.
Every balanced meal has protein. My soups are either bone broth based or have an additional protein on the side. Baked chicken thighs work well here or sausage, even ground turkey or pork. Every animal protein I use are pasture-raised, grass-finished, and organic. I love Wild Pastures, since they source from small family farms in the US. Try a box here!
I love a dairy-free cashew cream drizzled on top of my soup bowl. It takes a bit of planning ahead, but it adds a wonderful element. Try it out here. Grating a Brazil nut over the bowl gives a texture just like fine parmesan.
Perhaps you like a little crunch to top your bowl. In that case, I would try crispy chickpeas. Grab a can of garbanzo beans and toss with avocado oil, salt, pepper, cumin, or any other spices you like. Line a baking sheet with parchment paper and roast at 400 degrees for 15-20 minutes. Let cool, then top your soup or salad with an extra hit of protein and fiber.
- 1 can diced tomatoes, about 2 cups
- 2 cups organic bone broth or stock
- 1/2 can organic coconut milk
- 1 small yellow onion
- 2 cloves fresh garlic
- 1 teaspoon oregano
- 1/2 teaspoon each garlic & onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne
- Salt + pepper to taste
- Optional toppings: dried parsley or oregano, grass-finished cheese, grated Brazil nut, cashew cream, crispy chickpeas, etc.
In a large stock pot, add diced tomatoes, bone broth, onion, and garlic. Let cook on medium heat about 5 minutes or until onion is translucent. Add coconut milk and spices and combine well. The above seasoning is excellent as a base. Feel free to throw in your own flavor here. I’ve made this soup with fresh ginger root and ginger powder, which adds a bit more heat. I’ve also enjoyed it with herbs like thyme, basil, or Herbs de Provence.
Remove from heat and blend using an immersion blender, Vitamix, Ninja, etc. Transfer back to stock pot and bring to boil. Perhaps you dress up your bowl with additional toppings, serve with accoutrements, or enjoy a bowl simply as is.
I hope you find soups that serve up nourishment and warming in this season. Check out my blog home page for more recipes!