I have sung the praises of the Everyday Paleo Family Cookbook before in my November Books post, and this recipe is adapted from her Tomato Soup With Chicken Recipe. I didn’t change much on it because it really didn’t need much. A little extra spices and switched chicken for Chorizo, since I already had chicken on the menu for the week, and this will make a nice lunch or dinner time meal.
Ingredients: 1 small yellow onion ~ 2 garlic gloves or 1 TSP minced garlic ~ 5 cups diced tomatoes (approx. 7-8 tomatoes) ~ 1 (13.5) oz can of coconut milk ~ 1 TSP sea salt ~ 1/2 TSP Pepper ~ 1 TBSP Italian Seasoning ~ 2 TBSP coconut oil ~ 1 package of Chorizo
Directions: In a large soup or stock pot on medium heat carmalize the onions in the coconut oil. Add the garlic and cook for another 1-2 minutes.
If you are vegetatrian, swap the Chorizo for some kidney beans or white beans. Not a fan of Chorizo, try Chicken, Ham, or ground turkey.
- 1 small yellow onion ~ 2 garlic gloves or 1 TSP minced garlic ~ 5 cups diced tomatoes (approx. 7-8 tomatoes) ~ 1 (13.5) oz can of coconut milk ~ 1 TSP sea salt ~ 1 TSP Pepper ~ 1 TBSP Italian Seasoning ~ 2 TBSP coconut oil ~ 1 package of Chorizo
- In a large soup or stock pot on medium heat carmalized the onions in the coconut oil. Add the garlic and cook for another 1-2 minutes. Stir in the diced tomatoes, stirring often for approximately 7-10 minutes. Season with the salt and pepper, then add the coconut milk.
- *Note:
- Do not use the coconut milk in the freezer section, use the can milk, it is slightly thicker.
- Carefully pour into a blender and puree. Be sure and cover the top with an oven mitt in case any should spill out. Not that this happened to me (okay yes, it did).
- Return to the pan and simmer. In a separate pan cook up your Chorizo. You can remove the casing and use just the ground Chorizo or slices, halved. Add the Chorizo to the pan with the soup and serve.
