Grain-Free Tomato Soup
Recipe type: Soups
Serves: 6-8 servings
  • 2 Tablespoons coconut oil
  • 1 large onion, chopped
  • 6 carrots, diced
  • 3 celery stalks, chopped
  • 2 18 oz jars diced tomatoes
  • 1 quart homemade stock (I prefer chicken)
  • 1 teaspoons dried parsley or 1 TB fresh
  • 1 teaspoons dried basil or 1 TB fresh
  • 2 teaspoons garlic powder (or, 1-2 garlic cloves, chopped)
  • 2 teaspoons sea salt
  • pinch black pepper
  • cream, coconut milk or butter (optional)
  • fresh basil, fresh oregano (optional)
  1. Melt the coconut oil in a large soup pot, saute the onion for 3 to 5 minutes.
  2. Add in the carrots and celery, cook until the veggies are tender but not mushy.
  3. Add in the tomatoes, chicken stock and herbs and spices.
  4. Cook for about 15 to 20 minutes over medium, stirring occasionally.
  5. Use an immersion blender to puree the soup (carefully!).
  6. Alternatively, take care to pour the hot soup into your blender and blend it.
  7. Serve with grilled cheese sandwiches!
  8. I like to add whatever fresh herbs I have on hand (basil, oregano, parsley, etc.).
  9. I also like to drizzle a bit of cream, coconut cream, or set some butter on my hot bowl of soup. Yum!
Recipe by The Well Fed Home at