Creamy Tomato Soup with Hidden Vegetables - Low Carb, Gluten Free, Dairy Free, Paleo
Serves: 4-6
  • 2 (28 oz.) cans whole tomatoes (not packed in puree), drained, reserve 1 cup of juice
  • 4 tablespoons butter, salted or unsalted; or refined coconut oil for dairy free and paleo
  • 1 onion, chopped
  • 3 tablespoons tomato paste
  • pinch ground allspice
  • 1 large zucchini (or 2 small), grated
  • 2 cups homemade chicken stock (see my recipe for Chicken Bone Broth) or canned chicken broth
  • 2 tablespoons heavy cream, optional
  • salt and pepper to taste
  1. In medium non-aluminum pot, heat butter over medium heat until foaming. Add onions and saute until softened. Stir in tomato paste and allspice.
  2. Add chicken stock, 1 cup of tomato juice, and tomatoes. Rougly chop tomatoes in pot with edge of spatula.
  3. Cover, increase heat to medium high, and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Add raw grated zucchini.
  4. Transfer to a blender, or use an immersion blender, and blend until creamy.
  5. Stir in cream if using and add salt and pepper to taste.
  6. May be made a day ahead of time and kept covered in the refrigerator.
  7. Heat over low heat until hot before serving.
Recipe by Preheat to 350˚ at