Grain Free/Dairy Free Tomato Basil Soup with GF/DF Naan

When I was in college, I used to frequent a restaurant called La Madeleine.  It is a chain restaurant across a lot of the Southeastern United States, and it has the most amazing tomato soup!  I loved getting their soup with a warm piece of bread on chilly, windy day.  It is my ultimate comfort food and I have really missed La Madeline’s tomato soup since I moved to Oregon.  So last week, when I got a text message from my younger sister, Natalie, asking specifically for a healthy tomato soup recipe, I knew this was a challenge I could get excited about.  I perfected the recipe today, as a huge windstorm started making its way through Portland.  So tonight, on a cold, windy Portland fall evening, I can curl up next to a fire and enjoy a warm bowl of some amazing grain free, dairy free tomato soup.   And I must say, it is even better than the tomato soup I enjoyed during my time studying at LSU. 

Tomato Basil Soup Recipe

6 tomatoes on the vine, quartered

1 Tablespoon olive oil

2 to 3 teaspoons salt

2 to 3 teaspoons pepper

1 Tablespoon coconut oil

1 white onion, finely chopped

4 to 5 cloves garlic, minced (4 cloves if the cloves are large)

32 ounces chicken broth

6 ounces tomato paste (One small can)

6.75 ounces of coconut milk (I use a can of coconut milk that is 13.5 ounces total, so just use half the can.)

¼ cup Basil plus a few extra leaves, chopped

Salt and pepper
Worcestershire Sauce, just a few dashes

Tomatoes roasting in the oven

Pre-heat the oven to 350 degrees.  Cut the tomatoes into quarters and toss with olive oil, salt, and pepper.  Lay the quartered tomatoes on a baking sheet and bake for 30 minutes. 

 

On medium heat, add the coconut oil to a large soup pot.  Once it has melted, add the chopped onion and garlic and sauté until translucent.  Add the roasted tomatoes and sauté for about a minute or two.  Pour the chicken broth and tomato paste.  Cook on medium heat until the soup boils, then reduce and simmer for 30 to 40 minutes. 

Onion, garlic, and roasted tomatoes in soup pot

In batches, add the soup to a food processor and puree until smooth.  (If you do not have a food processor, a blender will work.)  Pour the smooth soup back into the large soup pot.  Add the coconut milk into the soup and stir until well mixed.  Then add ¼ cup basil and the salt and pepper to taste.  Finally, toss a few dashes of Worcestershire sauce into the soup and stir.  I know that sounds weird, but it enhances the flavor of the roasted tomatoes.  Garnish with chopped basil. 

Since I LOVE a slice of bread with soup, I decided to make a paleo naan (Indian bread) recipe I found on this blog. 

I’ve made this naan a few times and while I think the recipe is really delicious, I made a few changes.  The recipe on the blog makes my batter a bit too runny, so instead of 1 cup coconut milk, I use ¾ cup coconut milk with ½ cup almond flour and ½ cup tapioca flour.

Finished product!