I have always been a fan of tomato soup, there is just something comforting about it and always brings me back to my childhood. Let’s just say I had and still have an obsession with tomatoes. My mother can attest to the fact that growing up I practically lived off of tomato and cheese sandwiches and since I used to be such a picky eater, sandwiches it was, for most snacks, lunches and sometimes even dinner. Bless my moms heart, she tried just about everything to get me to eat anything but these sandwiches but with limited success. I even distinctly remember when we lived in Spain she tried to trick me into eating fish by telling me that it was “pollo” something I actually ate on occasion. For those of you who do not know Spanish, “pollo” means chicken, not fish. However at that age and a very limited palette, I took my moms word for it and ate the fish thinking it was chicken. The jig was up pretty quick and I went back to tomato and cheese sandwiches as my go to food source. Since I loved tomatoes so much, tomato soup was a pretty regular occurrence in our house, perhaps that is why it is still such a comfort food for me. This past Thanksgiving I decided to put a twist on the standard tomato soup and since Thanksgiving brings so many rich flavors and sweets to our plates I wanted to start the meal off with something savory and different. Bring on the smoky richness of those crowd pleaser.
- 1 Can Diced Tomatoes (796ml)
- 4 Roasted Red Peppers (I used mine from a jar)
- 5 Sprigs of Thyme
- 4 Garlic Cloves (minced)
- 2 Tsp Smoked Paprika
- 1/4 Tsp Cayenne Pepper
- 1/2 Tsp Ground Pepper
- 2 Tsp Seasoning Salt
- 1/4 White Onion (diced)
- 3 Tbsp Olive Oil
- 8 Cups Chicken Broth (I used one with No MSG)
- 2 Tbsp Coconut Flour (optional for thickening)
- In a medium soup pot heat up your oil and toss in the onions and let them brown.
- Toss in the peppers and tomatoes and combine with the onions.
- Add in your seasonings followed by the broth.
- Bring everything to a boil and then simmer on low for 30 minutes.
- Remove from heat and using a handheld blender, puree the soup until it is smooth. If you do not have a hand held blender you can always pour the soup into a blender to puree.
- If you would like to thicken your soup a bit, mix 2 Tbsp of flour with 1/4 cup of cold water (i used coconut flour for the paleo version of this soup) Once the flour is dissolved into the water without clumps, slowly pour it into the soup and bring it all to a boil again.
This is one of my all time favorite winter soups!
It is super easy and quick to make and most importantly it fills you up quick on a cold winter’s day.
After making this soup several times before I often found the Butternut squash too over powering and sweet so I changed up my strategy and added some kick to the pot with cumin and cayenne.
- 1 Large Butternut Squash (peeled and cut into cubes)
- 1/2 Sweet White Onion (chopped)
- 2 Tbsp Fresh Thyme
- 4-5 Cloves Garlic (Minced)
- 3 Tablespoons Olive Oil
- 2 Tsp Ground Cumin
- 2 Tsp Cayenne Pepper
- 1/2 Tsp Turmeric
- 8 Cups Chicken Broth (I always use the powdered NO MSG stuff)
- Salt & Pepper to taste
1) In a large pot, heat up the oil then throw in the onions to brown them.
2) Add in your garlic and Butternut Squash cubes mixing constantly to allow it to coat in the olive and onion.
3) Slowly add in 3 cups of the broth and bring to a boil.
4) Add in your thyme and spices and mix.
5) Add in the rest of the broth and bring to a boil. Let everything simmer on medium for about 15 – 20 mins or until the squash is soft.
6) Remove from the heat and using a hand held blender puree the soup mix until it is smooth.
7) Return back to the heat and bring to a boil again allowing everything to cook a bit more for about 5 mins.
Serve it up and enjoy 🙂