Paleo Recipe - Heirloom Tomato Soup

Make this Paleo, Gluten-Free, and Dairy-Free Heirloom Tomato Soup Now and Freeze Some for Later!

There has been a beautiful assortment of heirloom tomatoes at our local farmers market recently. This means it's the perfect opportunity to make my Paleo, gluten-free, and dairy-free heirloom tomato soup. This tomato soup is warming in the crisp fall air and is also easy to freeze and to enjoy later. When we are in the middle of our cold Minnesota winter, I like to warm some up and remind myself that this weather will not last for forever!

Heirloom Tomato Soup Paleo Gluten and Dairy Free

Ingredients
Ripe Heirloom Tomatoes  (Any size or Variety) - Approximately (2) Lbs
Garlic - (4) Cloves
Yellow Onion - (1)
Vegetable Broth - (3) Cups
Unsweetened Plain Almond Milk - (1) Cup
Note: The almond milk is a nice way to increase the creamy texture of the finished soup. If you are allergic or sensitive to nuts, simply swap out for additional broth. 
Fresh Basil - (1/4) Cup
Olive Oil - (1) Tablespoon
Balsamic Vinegar - (1) Tablespoon
Salt and Pepper to Taste

Imprecise Instructions
Note:  You will blend the soup at the end so there is no need for precise cutting.  
1. Remove stems from heirloom tomatoes, cut into large chunks, and place in a large soup pot. 

2. Dice onion and garlic. Saute with olive oil, salt, and pepper. Once soft, add the onion and garlic to the soup pot. 

3. Pour vegetable broth, almond milk, and balsamic vinegar over the tomatoes, onion, and garlic. The liquids should barely cover the ingredients. Remember, you can always add more liquid as needed to achieve the desired consistency. Add salt and pepper.

4. Turn the burner on high to bring the mixture to a low boil. While this is going, rough chop the basil. After the tomatoes have softened, add the basil and simmer the soup for 10 minutes. 

5. Pour the ingredients into a blender (you know I love my Vitamix!) and blend until the mixture is smooth. Taste the soup to determine if you would like to add additional salt and/or pepper. 

If you plan to freeze a batch, you will need to put this in the blender one more time after thawing as the soup tends to separate.