Wednesday, March 28, 2012

Paleo Tomato Soup with Pesto


Yes, it was another soup day here. My kids requested their favorite, which they have NO idea is completely Paleo-compliant and loaded with nutritious veggies.

I shared my recipe for Paleo Tomato Soup with Pesto back in November, but it is worth posting again. Tonight I didn't include any meat, and it was still substantial enough and delicious!

Paleo Tomato & Pesto Soup

for the soup:
2 tbs. olive oil, divided
1 onion, diced
5 cloves garlic, minced
2 28 oz. cans tomatoes (I used one can crushed, one diced with basil)
1 can coconut milk
1 cup vegetable broth
2 tsp. Italian seasoning
salt and pepper, to taste
3 large handfuls kale, chopped and stems removed
1 cup cherry tomatoes, halved

for the pesto:
2 large handfuls fresh basil
2 large handfuls baby spinach
4 cloves garlic
1/3 cup pine nuts
salt and pepper, to taste
1/3 cup olive oil


Heat 1 tbs. olive oil in pot and add onion and garlic. Cook them until they begin to soften, then add tomatoes, coconut milk, broth and seasonings. Simmer this mixture while you saute kale and cherry tomatoes with remaining 1 tbs. olive oil in a separate skillet.

Add kale and tomatoes to pot and puree mixture with immersion blender. Taste for seasoning and add salt and pepper, if necessary.


For the pesto, combine all ingredients in a food processor and mix until blended. Again, taste for seasoning and adjust as necessary.

To serve, place a dollop of pesto in the center of each bowl of soup.

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