Tomato Basil and Beef Soup
A few friends and I used to frequent this cute little tea shop that served soup, salad, and tea for lunch. The building was adorable, and it was the perfect place for girlfriends to unwind from a meeting filled morning. Everything the tea shop served was outstanding, but their specialty was Tomato Basil Soup. I think I could have eaten it every single day!
Now that I eat more protein and less dairy, this heavy cream soup that’s topped with sour cream doesn’t really fit the Paleo lifestyle. Thankfully, with a few minor tweaks, my favorite soup easily fits a Paleo diet!
Tomato Basil & Beef Soup
Christine @ Onceamonthmom.com
- 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
- 1 cup coconut milk, canned (full fat)
- 1 Tablespoon coconut oil
- 1 cup onion, diced
- 1 pound ground beef, preferably grass-fed and grass-finished
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 cup chicken broth, preferably homemade
- 1/4 cup basil leaves, chopped
Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!
Let soup cool completely. Pour into freezer bag, lay flat and freeze. To serve: Thaw. Reheat in microwave or on stove.
**conversion chart image provided by Erik Spiekermann