I know it has been too long since I’ve posted a recipe! Mostly because now I have a bunch of recipes that I love and just keep rotating. But this one I made last night is new and delicious. It is my modified version of the recipe out of my favorite cookbook “Everyday Paleo Family Cookbook“. This soup would be just as good without the chicken as a side dish or a wonderful lunch.

Ingredients:

1 28 ounce can of diced tomatoes, plus 1 15 ounce can (or 5 cups of freshly chopped tomatoes)

1 15 ounce can full fat coconut milk

1 tsp crushed garlic

1 small yellow onion, finely diced

2 Tbsp coconut oil

1 tsp sea salt or to taste

1/2 tsp ground pepper

1 tsp dried basil

1-2 cups of warm shredded chicken (I pick a rotisserie chicken up from Whole Foods on Mondays when they are on sale for $6 and shred it up)

Parmesan cheese and dried parsley – optional for topping

Directions:

In a large soup pot, get coconut oil hot over medium-medium high heat

Add in onion and sautee until it begins to carmelize

Add in garlic and stir for a few more minutes

Add tomatoes to pot and cook for 7-9 minutes, stirring frequently

Add coconut milk, salt, pepper, and basil to the pot and simmer another 5-10 minutes

Using an immersion blender, puree soup directly in pot until smooth. If you don’t have an immersion blender you can also use a blender to puree in batches.

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Ladle into bowls, top with shredded chicken, a little Parmesan cheese and a sprinkle of dried parsley. Enjoy!

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