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If I served you this soup, you would have no idea that it’s Whole30 approved. You’d probably say, “Wow, Whitney, this is soup is great!” Then, I’d tell you when you were finished that it was also Whole30 approved. At any given time, I have a few brave friends who are trying out Whole30 (shout-outs to the original Whole30 warrior: My Sister! And also, Abby! Adriane! Ben! Andy! Rikki! Matt!). I’ve tagged a few Whole30 recipes on Pinterest that are my go-tos, but I also like the challenge of creating original recipes that are Whole30 approved that could earn a seal of approval at any normal dinner party. This recipe was created while I was doing Whole30 and missing cheese…and all things creamy, really. The coconut milk adds a nice creamy texture to the soup and makes me barely miss the heavy cream. The key here is to make sure that the coconut milk you’re using is full fat (the really thick stuff). We like the one from Trader Joe’s. If you’re not on Whole30, I recommend topping the soup with a nice blue cheese right before it’s served.

Oh and hey, if you’ve been following along on our Instagram account (@newlywedchefs), you probably noticed that I was in Denver this week. What a great town. I’ll work on a full travel review in the coming weeks. Also, you’ll want to follow our Instagram account in the coming days because we have a SWEET (hint hint) giveaway from a local company we love dearly. Thanks, friends! Happy SPRING!

Creamy Tomato Soup (Whole30 Approved)
Prep Time: 10 min. Cook Time: 45 min.

Ingredients:

1/4 cup coconut cream (available at Trader Joe’s)
28-oz. can diced tomatoes
2 tablespoons olive oil
1 red onion, diced
5 cloves garlic, diced
2 tablespoons dried Herbes de Provence
1 quart chicken stock
Hot sauce
Kosher salt
Black pepper

Preparation:

Heat a large dutch oven over medium and add 2 tablespoons of olive oil. Sauté onions for 4 minutes along with a pinch of salt. Add garlic and cook for one more minute. Add the tomatoes with their juices, chicken stock, coconut cream, a dash of hot sauce and a pinch of both salt and pepper. Cook soup for about 30 minutes.

Transfer soup to another container and blend with a stick blender (or a traditional blender, in batches). Serve with a drizzle of olive oil and black pepper.