10-Minute Paleo Tomato Soup
This may be the fastest soup I’ve ever made. I was looking for something quick, warm and comforting, but still gluten-free and paleo-friendly. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant paleo tomato soup with intense tomato flavor and a hint of heat and garlic.
I used canned tomatoes since fresh tomatoes are out of season (and I didn’t have any in the house). This soup is really all about the tomatoes, so it’s important to use the best quality tomatoes available. For canned I always go with organic tomatoes. I like Muir Glen Organic and they always have them at my local grocery store. See the Cook’s Illustrated canned tomato taste test here for a review of the major brands.
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 1 tablespoon tomato paste
- 2 cups chicken stock
- 1 28-ounce canned whole tomatoes
- 1 teaspoon garlic infused olive oil
- 1/8 teaspoon chipotle chili flakes
- Carbohydrate 9.2461281315074 g
- Cholesterol 7.20000000608652 mg
- Fat 4.0242406251359 g
- Fiber 0.167843745954009 g
- Protein 6.22485000496318 g
- Saturated Fat 0.929833750332637 g
- Serving Size 1 1 (245g)
- Sodium 365.654518515854 mg
- Sugar 9.07828438555339 g
- Trans Fat 0.237919062603665 g
- Calories 100 calories
Add all ingredients to Vitamix or blender and blend on high until smooth. Pour soup into saucepan. Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.
