Creamy Tomato Soup

1 hour
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:8 g
Protein:1 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Cover chicken bones (2 backs and necks, or a carcass) with filtered water, and 1 tablespoon of apple cider vinegar in a pressure cooker or crock pot. If using a pressure cooker, do not fill the pot more than 3/4 of the way full.
  2. If using a pressure cooker, cook the bones on high pressure for one hour. If using a crock pot, cook the bones for 16-24 hours on low heat.
  3. Strain the broth, making sure to remove all the bones.
  4. If using a pressure cooker, you can continue and prep the rest of the soup while the broth is cooking for an hour.
  5. In a large soup pot, heat the duck fat over medium heat.
  6. Add the onion to the pot and saute for 2 minutes.
  7. Add the tomatoes to the pot and continue to saute.
  8. Season the tomatoes with a little salt to help them release their liquid.
  9. Add the garlic to the pot, and continue to saute until the tomatoes and onions are soft.
  10. Add the coconut milk to the pot and stir to combine the vegetables with the coconut milk.
  11. Add the tomato paste to the pot, and stir vigorously to make sure the tomato paste is evenly combined.
  12. Season with salt and pepper, as well as dried oregano. Stir, and turn the burner to low heat.
  13. If your pressure cooker is finishing with the broth, you can leave the tomato mixture at a simmer until you are ready to add the broth.
  14. Add the broth to the pot, and stir to combine.
  15. Using an immersion blender, blend the soup until creamy. You can also accomplish this in a high speed blender.
  16. Allow the soup to simmer until serving.

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  1. Geiger.linnea
    March 2, 2014

    I used 2 cups less of the chicken stock and it turned out great.

  2. MargotB
    September 19, 2015

    I l.o.v.e. this soup! Have made it twice, also with less stock than recommended, and it’s delish! Leftovers do get end up a bit on the “thick” side.

    I’m wondering – what are your thoughts on bulk prepping this recipe and storing in the freezer?? I have a TON of garden fresh tomatoes now and was consideirng making a triple batch of this soup to store for a few months. Would love your input on that! Thanks!!

    1. September 21, 2015

      Thats wonderful! Glad you liked it! Making a big batch, and freezing should be FINE! If you do, report back and let us know how it turned out! đŸ™‚

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