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Amazing Hearty Tomato Soup – Paleo – Gluten Free

March 7, 2013

I love, love, love tomato soup. Mom used to fix it for me with an oven baked “grilled” cheese and I’ve been in love with it ever since. Now I skip the grilled cheese but still enjoy the soup with even more veggies in the mix. I especially love the hearty depth the bacon fat lends this recipe. I cut the acidity with the sweetness of the carrot and pepper without adding any refined sugar. Try it and you’ll see!

Ingredients

  • 1 Tablespoon bacon fat
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, grated or minced
  • 1 medium carrot, washed and coined
  • 8 Roma tomatoes, chopped – skins on is fine!
  • 1 fire roasted red bell pepper, roughly chopped
  • 4 cups chicken stock
  • 2 Bay leaves
  • 2 teaspoons dried basil
  • Salt and black pepper to taste

Start by charring your red bell pepper. You can use any color but green and get pretty much the same flavor but I really like red-red soup, so I use red. You can char the skin of the pepper on an outdoor grill with an open flame burner, on a gas cook top with and open flame burner, or like I do in the winter, inside your oven under the broiler. You essentially want to blacked 80% of the pepper’s skin. So if you are using a burner, inside or out, check the pepper often and turn it with tongs until all the skin is mostly blackened. Don’t be scared, I do truly mean blackened. If you are using the broiler like me, get a heavy baking tray and line it with foil. Place the rack on the top set of rungs in the oven, closest to the elements. Turn your pepper as the sides blacken (with tongs) the same way you would if using open flame burners. This way takes longer but gives the same results. Now wrap your blackened pepper in aluminum foil and allow it to steam itself for 15 minutes. When you open up the foil you can easily slip the skin right off! Magic! Yeah, it’s still hot… be careful. Hack off the top, remove the seeds and membranes and give it a rough chop.

Charred Peppers

Charred Peppers

Now all your chopping is done and your pepper is ready. So get a Dutch oven (the biggest pot that comes with a set, it has two handles) or a large heavy bottomed pot and start it over medium high heat. Melt the tablespoon of bacon fat and sweat your onion, carrot and garlic. When the onions are translucent (clearish) toss in your tomatoes and pepper and seasonings.  Sautee everything together for 5-10 minutes then add your chicken stock. Bring your pot of soup up to a boil and then reduce the heat to medium low. I let this cook for two hours but 30 minutes is sufficient if you have hungry people to feed.

Remove the pot from the heat when you are done simmering (whatever amount of time you choose). Remove the bay leaves. Use an immersion blender to puree everything good and smooth. Or, if you don’t have an immersion blender you can blend the soup in batches in a traditional blender.

You’re done! Best soup ever. You can garnish with bacon crumbles and enjoy. If you are hankering for a richer soup you can add ½ cup of coconut milk at the end of pureeing and stir it in. Enjoy!

Sweat Ingredients

Sweat Ingredients

Soup Pre-Blending

Soup Pre-Blending

Finished Tomato Soup

Finished Tomato Soup

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5 Comments leave one →
  1. March 11, 2013 9:10 PM

    Looks yummy. 😀

  2. nestudents permalink
    March 17, 2013 5:15 PM

    this looks nice, i think im going to give it a try!

  3. nestudents permalink
    March 17, 2013 5:16 PM

    only ill replace the animal products with subs

  4. Weight Watching in Style permalink
    March 17, 2013 9:02 PM

    I will definitely do this and let you know how it comes out!

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