CREAMY TOMATO SOUP (with Hidden Veggies)

~ serves 8; Paleo, Whole30, 21DSD, vegan, gluten-free, dairy-free, nut-free

- 2 TBSPs extra-virgin olive oil

- 1 medium onion, sliced into large segments

- 1 medium zucchini, chopped into large pieces

- 1 small cauliflower head, roughly 3-4 cups florets

- 3, 14 oz cans diced tomatoes o 42 oz fresh diced tomatoes with juices (add the entire can; BPA free can preferred)

- 16 oz tomato paste (2 small cans)

- 1, 14 oz can full-fat coconut milk (or close to full-fat)

- 1 TBSP garlic powder

- 2 teaspoons dried basil

- 1 ¾ cup chicken or vegetable stock/broth

Instant Pot Method:

     Place the sliced onion, chopped zucchini, and cauliflower florets into the Instant Pot with ½ cup broth. Set the Instant Pot to manual pressure for 6 minutes, secure the lid and make sure the valve is facing towards “sealing”.

     Once the timer goes off, manually release the pressure by turning the valve to “venting”. Make sure to use a towel so you don’t burn your hand. I like to keep the towel over the valve so the steam doesn’t get all over my counters/cupboards. After all of the pressure has been released, remove the lid and carefully place the veggie mixture into a large blender, like a Blendtec or Vitamix. Blend the veggies for 15 seconds. Then add the diced tomatoes, tomato paste, seasonings, and remaining broth and blend until a smooth consistency forms. You may need to do this in multiple batches if your blender isn’t large enough. Lastly, stir in the coconut milk (or add it while you’re blending if you already have to do multiple batches) until the soup is uniform.

Stove Top Method:

     Heat a large stock pot over medium-high heat. Pour all of the broth into the pot, then add the sliced onion, chopped zucchini, and cauliflower florets . Cover the pot with a lid and bring to a boil. Once it boils, reduce the heat to medium-low and continue to cook the vegetables in a gentle boil for 10-15 minutes or until everything is very soft.

     Once fully cooked and soft, carefully place the veggie mixture into a large blender, like a Blendtec or Vitamix. Blend the veggies for 15 seconds. Then add the diced tomatoes, tomato paste, and seasonings and blend until a smooth consistency forms. You may need to do this in multiple batches if your blender isn’t large enough. Lastly, stir in the coconut milk (or add it while you’re blending if you already have to do multiple batches) until the soup is uniform.

    This soup is great with some shredded provolone or Swiss cheese, if you tolerate it.