Oct 11, 2017




Here is what goes into the Creamy Tomato Soup:
Serves 4-5
Prep Time: 30 min, Total Time: 1.5 hours

4 large size organic tomatoes, washed, dried and cut into fours

8 Roma tomatoes, washed, dried and cut into fours

2 sweet onions, diced

4 springs of fresh thyme, stems removed

1 large head of garlic

2 cups of chicken bone broth (I love Bonafide Provisions)

½ cup tomato paste

2 cups of packed baby spinach, chopped

1 cup of fresh basil, chopped

½ ripe avocado

3 tbsp of coconut aminos

4 tbsp of olive oil

2 tsp of smoked paprika

1 tsp of dried oregano

1 tsp of dried thyme

1 tbsp of garlic powder

pink sea salt & pepper to taste


1)    Preheat oven to 450 degrees.

2)    Toss the tomatoes with 1 tbsp of olive oil, 1 tsp of dried thyme, a nice pinch of pink sea salt and black pepper & put them in a medium sized pyrex (I use this one).

3)    Cut the top of the head of garlic (so you expose the cloves) and drizzle with olive oil, season with S&P. Wrap the entire thing in tinfoil and place in the same pyrex as the tomatoes. Place all in the oven to roast for around 40-50 min, or until the tomatoes are starting to brown.  

4)    In a medium or large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions, spinach, basil and cook until wilted/translucent, about 8-10 minutes.

5)    Add another tablespoon of olive oil and add in the tomato paste. Cook that for an additional 5-6 minutes and mix thoroughly.

6)    Once the tomatoes and garlic are done, in a blender, pour in the roasted tomatoes with all their juices. Squeeze all the garlic cloves out of the roasted garlic. Add the onion, spinach, basil & tomato paste mixture, the bone broth, fresh thyme, avocado, paprika, coconut aminos, garlic powder, and S&P.  Blend until very smooth!!

4)    Taste and adjust seasonings to preference!





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