Some days I just want soup – like big bowl of warm, hearty, curl up on the couch and eat a million bowls of it soup. I’m guessing you too have this same want and need. Good news – this is that soup! It’s based off of one of the soup recipes from my second book, Paleo Meal Planning on a Budget but way more dinner worthy {considering the original recipe is more a lunch soup}.
I mean come on, this soup has the creamy, hearty, tomato-y, meaty flavors + textures you want from a soup without feeling like you’re just having soup for dinner! Which really is what makes this soup an epic win in my book!
Best part? You can literally just toss all the ingredients into the pot, and leave on low on the stove for a few hours while you do whatever it is you need to do. I haven’t tried it in a slow cooker yet but if you’re a slow cooker wiz I’m almost 100% sure that this would totally rock in your slow cooker!
Here are a couple must have notes on this soup:
- For the “creamy” part: I used Kefir because it’s what I had on hand, but you could use heavy cream, coconut milk, mayo + a little bit of water, etc. And depending on what you use will determine how much chicken stock you need in the end. For instance: Kefir is pretty thick so I need a little more stock, but if you use heavy cream or coconut milk you might not need as much!
- The Roasted Garlic: I’m not going to lie, this soup is way better with roasted garlic than other kinds of garlic. But if you don’t want to roast garlic or don’t have the time, just use a little bit extra of the garlic powder or add in a couple of cloves of fresh garlic. Then once the soup is close to being done/served, taste test and add some more garlic powder {NOT raw garlic} if needed!
- Canned Crushed + Diced Tomatoes: I probably sound like a broken record by now, but it needs repeating — make sure your canned goods are as close to clean as possible and if possible, the no salt added {Which is why in the recipe I mention not skimping on the salt}. And of course – you can use the equivalent of both the crushed + diced tomatoes using fresh crushed + diced tomatoes!
That’s pretty much it — this soup makes a TON – enough for probably 3-6 soup eaters, but if you wanted to make this stretch even further, pair it with something like Paleo Drop Biscuits or a light side salad {because soup + salad is the greatest meal to ever hit the belly}!
Print
Hearty Tomato Soup
Prep Time: 10 mins- Cook Time: 30 mins
- Total Time: 40 mins
Yield: 3-6
Print Recipe
Pin RecipeDescription
Easy and Healthy Hearty Tomato Soup that’s Paleo + Gluten Free!
Ingredients
- Fat of choice {I used butter}
- 1 medium onion, finely diced
- 1 bulb roasted garlic
or 3-4 cloves raw garlic, finely minced - 12oz sausages, cut into bite sized pieces
- 2 28 oz cans crushed tomatoes
- 1 28oz can diced tomatoes
- 1 cup “creamy” something or other
You can use: Kefir, heavy cream, 1 -2 batches of homemade mayo, coconut milk, etc - 1-1.5 cups chicken stock
- 1 tsp, garlic powder
- 1/2 tsp. cumin
- 1.5 TBSP. Dried Basil
- Salt + Pepper to taste
- 2 TBSP Balsamic Vinegar
Instructions
- You’re going to need the mother of all soup pots for this! Get it heating on the stove with 2 tablespoons of your favorite fat.
- Add in your diced onions and squeeze your roasted garlic out of the bulb and into the pot {literally, just flip it cut side down, and squeeze it so all the garlic comes out like a paste – and REALLY squeeze it so you get all.the.garlic.}, add a small sprinkling of salt, stir it around and let it sit for a few minutes so your onions gain some flavor.
- Add in your sausages into the pot and let them brown for a few minutes
- Add in 1 and a half cans of the crushed tomatoes and all of your diced tomatoes, as well as your creamy component, 1 cup of chicken stock, seasoning and balsamic vinegar.
- Stir it all around and at this point you can add more crushed tomato in if you want it extra tomato-soup like and if it’s look a little to thick you can add in more chicken stock!
- Because you’re using canned tomatoes for this, make sure you don’t skimp on the salt or else this will just end up tasting old and stale! I added a good sprinkling of finely ground sea salt, then when the soup got warm tasted and added more if needed.
- Let it sit on the stove on low for at least a half hour, longer is always better with soup though!
- Right before serving, taste test and add either more salt or seasoning as needed!
- Serve and enjoy!
Notes
As with every soup – toppings always rock! You can always consider adding on top of your soup:
Fresh Herbs
Sliced Avocado
Shredded Cheese of some sort
Enjoy!
xoxo
Liz-
I am SO making this tomorrow night! The hubs usually makes homemade tomato soup, but this one is going to knock his socks off! Thanks so much!
★★★★★
What kind of sausage is it? Is it fresh or canned? Also do you just leave it chunky or use an immersion blender?
Heyy Betsy!
I use a fresh chicken sausage, it doesn’t have a casing but if you’re fresh ones do you can always remove the casing and crumble it into the soup! And I don’t use an immersion blender, I prefer to have the texture in the soup!
Ok thank you. I left out the sausage and doubled the recipe. I used an immersion blender and I loved it!!!!! 🙂
This soup is amazing!!! I used the better body foods avacodo mayo for the “creamy” component and it just brought the soup to another level. My goodness it’s yummy. I love your recipes, thank you!
★★★★★