Tomato Chorizo Soup | Paleo
 
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 TSP Pepper ~ 1 TBSP Italian Seasoning ~ 2 TBSP coconut oil ~ 1 package of Chorizo
Instructions
  1. 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.
  2. *Note:
  3. Do not use the coconut milk in the freezer section, use the can milk, it is slightly thicker.
  4. 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).
  5. 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.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/recipes/tomato-chorizo-soup-paleo/