In my last post I shared how difficult it can be to find dishes that are easily eaten on the go, while you are on the Candida Diet (or whole 30, or paleo, or keto, etc, etc...). Which is why, I'm in love with blended soups lately; they are so simple to batch cook and drink/eat through the week for lunches.
This On-The-Go Tomato Soup is a favorite of mine and great for any season. See the recipe below:
Ingredients
- 2 tablespoons coconut oil
- 1/2-1 tablespoons Dried Thyme (I eyeball it)
- 1 medium onion, diced
- 4 garlic cloves, diced
- 2 tablespoons tomato paste
- 1 28 oz can whole peeled tomatoes
- 1/3 cup canned coconut milk (the thick stuff, not the thin milk from a carton)
- Salt + Pepper
- Melt coconut oil in a large pot over medium heat. Add thyme, onion and garlic. Season with salt. Sweat the onions until soft and translucent (approx 10-12 minutes).
- Add the tomato paste and continue cooking, stirring often, until the paste begins to caramelize in spots and begin to stick to the pan (approx 5 minutes)
- Add can of tomatoes with juices and 4 cups of water. Increase heat to high and bring to a simmer. Then reduce heat to medium and let simmer for 45 minutes.
- Remove soup from heat and working in small batches (typically 2-3 batches) purée soup in blender until smooth.
- Pour blended soup back into pot and add coconut milk.
- Taste soup and adjust with salt and pepper to your liking. Optional to add additional coconut milk.
on the go with my Tomato Soup!
Recommended Serving Containers
- Wide Mouth Mason Jar, 16 oz. - Click here
- Mason Jar lids - Click here
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