Italian Tomato Soup

Posted on Feb 2 2015 - 11:57am by Marianne

This is my husbands specialty, when we have an abundance of tomatoes from family, he makes Tomato soup and it is so delicious even the kids eat two bowls worth! Which is a 10 out of 10 for me!
We actually added beef from left over bones we made broth with.

Recipe links
Beef Broth
Chicken Broth
Peeled Tomato

Italian Tomato Soup
Serves 6
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Prep Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Total Time
1 hr 15 min
  1. 2 large onions diced
  2. spinach leaves-optional for some greens
  3. chilli - optional
  4. 2 cups of homemade chicken or beef broth (you could also use vegetable broth)
  5. 1 Tbls dried oregano
  6. 4 1/2 cloves of garlic squished with a knife and cut in half
  7. 2 bottles of peeled tomatoes or sliced and squeezed 2 kg (4.4 Pounds) of fresh ripe tomatoes ( you can leave skin on)
  8. 1 carrot-peeled and chopped roughly
  9. extra virgin olive oil to coat bottom of saucepan
  10. Sea Salt
  11. Pepper
  12. 2 bay leaves
  13. parmesan cheese (optional-not on Whole30)
  1. Heat the oil in the pan and sauté onions on low heat until soft about 10 - 12 minutes. Add oregano and garlic and sauté for 2 minutes.
  2. Stir in the tomatoes or peeled tomato bottles, carrot, (spinach), (chilli), broth, bay leaves, salt and pepper.
  3. Cover with a lid, turn the heat up to bring to a boil then turn down the heat to let simmer for 45 minutes to 1 hour. If it thickens too quickly add more broth or water.
  4. Once cooked and cooled remove the bay leaves and blend the soup with a hand blender or food processor to get a thick smooth soup.
  5. Warm up when ready to eat.
  6. Top with parmesan - optional.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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