This simple recipe for delicious Paleo Tomato Soup should be a staple in your collection. It utilizes canned tomatoes (which can really help stretch your budget) and a few other simple ingredients to produce a crowd-pleasing dish.
Feel free to adjust the seasonings to your personal preferences – including the varietals of olive oils, tomatoes and wine. I love San Marzano tomatoes, which can be found at most grocery stores. There may be some citric acid in the ingredient list (as a preservative), but that should be all you see. Be sure not to pick up a can that has sugar, herbs, or additional salt added. When you choose an olive oil, get a high quality brand that has a robust flavor – it will come through in the final product. Also, I like to use pinot noir for the wine in this recipe. It stands out against the acidity of the tomatoes and provides a great foundation.
Yield: about 7 cups
3 T. olive oil
1 medium onion, minced
2 T. minced garlic
2 T. tomato paste
12 oz. red wine
2 – 28 oz. cans whole, peeled tomatoes
1 small bunch basil, chopped
1 t. paprika
Salt & Pepper, to taste
1. Heat the olive oil in a dutch oven over medium-high heat.
2. Add the onion and sauté with a wooden spoon until softened, about 4 minutes.
3. Add the garlic and tomato paste. Cook, stirring continuously, until you smell roasting garlic and the tomato paste has cooked down, about 2 minutes.
4. Add the red wine and reduce until it is a syrupy consistency, about 5 minutes.
5. Add both cans of tomatoes, the chopped basil, and paprika to the pot. Stir to combine.
6. At this point, you can use a potato masher to break up the tomatoes, or just use the end of your wooden spoon.
7. Continue cooking until the tomatoes are heated through, about 15 minutes.
8. Add salt and pepper to taste.
9. Remove from the heat and transfer to a blender. Blend until smooth.
10. Check again for seasoning and store in an airtight container for up to a week.
1. You’ll probably need more salt than you think. It really brings out the nuances of the tomatoes, so don’t be afraid to keep adding it. For this recipe, I generally use at least 1 T, if not more, depending on the quality of the tomatoes.
2. If the soup is thicker than you’d like, thin it out with some chicken or vegetable stock. It will adjust the consistency without sacrificing flavor.
3. Always taste the dish before you store it. If you thin it out, it will need more seasoning.
4. This soup freezes really well. Portion it into FoodSaver bags, seal, and lay flat in your freezer. It will keep for up to 6 months.