It seems like this winter is lasting so much longer than winters of the past which means cold and flu season is sticking around longer as well. This winter, since the husband and I are following a Paleo lifestyle, we have ended up eating vastly diverse and hearty meals that include fruits, vegetables, lean proteins, and coconut oil–many we had never tried before this year.
In winters past, I would devour bowls of canned soups. Soup just seems to be my winter go-to quick meal. To be honest, this year I have not been able to have as much soup as the canned soup is filled with sodium, preservatives, and questionable ingredients.
So I have been on a search for interesting soup recipes. This recipe is a crowd pleaser for sure. This spicy tomato soup is so easy to prepare and cooks on low in the crockpot in as little as 6 hours.
Ingredients
10 fresh tomatoes, puréed
1 1/4 c water
1/2 c diced green chilies
1 1/4 c homemade chicken broth
1 onion, finely chopped
1 tbsp coconut oil
1/2 c diced chives
1 medium bell pepper, diced
2 tsp minced garlic
2 tsps red pepper flakes
2 tsps paprika
Directions
1. Purée tomatoes, spices, and 1/4 cup of water in a blender.
2. Add tomato purée and remaining water and ingredients to crockpot.
3. Cook on low for 6 to 8 hours.
