Clean Eating Tomato Soup

Thick, creamy with a soft basil finish, this is not the average Campbell’s tomato soup, or anything you get off the shelf. HA! This is clean eating at it’s best.

No preservatives, high fructose corn syrup or other junk to weigh you down. This recipe combines tomatoes, celery and carrot, mixed with nutritious alternatives to dairy and wheat. This recipe is gluten and dairy free. 

This was my first time using an immersion blender. Wait, what is that? No worries, I didn’t know either, until I was gifted one. An immersion blender allows you to blend the ingredients you are cooking in the original pot. So, no more mess transferring the soup to a traditional blender, then back to the pot. Success! The one I have is from Cuisine Art and came in a kit with two other tools and reasonably priced too (Amazon sells them for under $50). Wonderful gift, Thanks Mom! I would highly recommend since the tool is small, easy to store and clean. I’m fairly certain this is the first of many posts using this puppy, so stay tuned!

So cool!

Price: Lots of ingredients in this one, but hopefully you have some in stock. I rate this 2 out of 4 on the price scale. Canned tomatoes are in-expensive, a 28 oz can of Nature’s Promise is $2.29. The broth I found at Wise markets for $2.19. You can always make your own too, since you are already using carrots, celery and onion for this recipe. For the coconut milk, look in the health food aisle, not the Asian section. They have it there but it’s usually overpriced and not clean. For the Coconut Flour, I buy this at Trader Joe’s for around $5.  You can substitute any flour, though.

This clean eating tomato soup recipe is hearty and perfect for a cold day with a grilled cheese. Also easy to make, it will take under an hour and most of that time will be spent stirring and looking lovingly as the ingredients fuse and makes your kitchen smell like a four star restaurant.  You can taste the real tomatoes and seasoning in every spoonful. 

Clean Eating Tomato Soup Recipe

Serves 5-6

Ingredients:

1 Tbsp. EVOO

½ an Onion, diced

4 Cups Vegetable Broth

2 Cups Coconut Milk

2 Cans (28 oz) or 3 ½ Cups Tomatoes, diced

1 Large Celery Stalk, chopped

1 Large Carrot, chopped

1 Tbsp. Basil

1 Tbsp. Balsamic Vinegar

3 Tbsp. Tomato Paste

1 Tbsp. Garlic, minced

3 Tbsp. Honey

3 Tsp. Coconut flour (or flour of your choice)

Directions:

In a medium sauce pan add EVOO and diced onions. Sautee until clear and they begin to brown. In large pot add all ingredients, except Coconut flour. Bring to boil and let simmer for 10 – 15 minutes. Add coconut flour and using an immersion blender, blend the soup in the pot for 2-4 minutes. Stick the immersion blender into the soup, making sure the blade guard is fully submerged. Turn on high, and move around the pot slowly.  If you are using a traditional blender, transfer the soup from the pot to the blender and blend on high until smooth, then transfer back to pot. You may have to fill the blender twice to fit all the soup. Once blending is done simmer on high another 10-15 minutes.

Recommendations: For the broth, I recommend Pacific or Medford Farms Brand, or one with no added preservatives, sugar or salt. For the tomatoes I like Muir Glen and Nature’s Promise brand - at the least, look for a can that says “no salt added”.  For the Coconut Flour, I buy this at Trader Joe’s.  You can substitute any flour, but I would mix it in 1 tablespoon at a time to make sure it doesn’t get too thick.