This may be the fastest soup I’ve ever made. I was looking for something quick, warm and comforting, but still gluten-free and paleo-friendly. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant paleo tomato soup with intense tomato flavor and a hint of heat and garlic.
I used canned tomatoes since fresh tomatoes are out of season (and I didn’t have any in the house). This soup is really all about the tomatoes, so it’s important to use the best quality tomatoes available. For canned I always go with organic tomatoes. I like Muir Glen Organic and they always have them at my local grocery store. See the Cook’s Illustrated canned tomato taste test here for a review of the major brands.
See original recipe: http://cookeatpaleo.com/10-mi...
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Serving Size: 1 (245g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 36 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 365.7mg | 13 % | |
Potassium 293.5mg | 8 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 9.1g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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