Everyone’s always asking for a tomato soup because it’s such a favorite. So I wanted to create one that was delicious, rich but healthy. Initially, I wanted to figure out a way to do it that didn’t involve 45 minutes and starting with homemade chicken stock. But the reality is if you want a magnificent soup you don’t take short cuts. My mom used to say that you can’t have it all – you can have a short cut or you can have amazing, I chose amazing! I have long had chicken stock in my kitchen and use it everyday, it’s is a game changing magic elixir and the thing that makes a recipe truly wonderful.
Whole30 Tomato Soup (and 45-minute Chicken Stock)
45-minute chicken stock
- 5 quarts of water
- 2 Tbsp salt for stock
- 1 tbsp whole, black peppercorns, crushed
- 5 extra-large carrots
- 5 celery stalks
- 1 onion, peeled and charred
- ½ of a celery root
- 1 fresh, whole chicken cut in pieces
- 4 chicken backs
In large stock pot, bring water to a boil. When water is boiling, add salt, crushed peppercorns, vegetables and chicken. Bring it back to a boil. Once it’s boiling, turn the heat down and simmer. After 30 minutes, remove the chicken breasts. (Set aside for a later use, like chicken salad!) Simmer for 15 minutes longer.
Remove the vegetables and set aside (except for the celery root, which you can discard). Remove the rest of the chicken pieces and drain the stock.
This recipe makes enough stock for a batch of Whole30 Tomato Soup and you will have some left over!
For the Tomato Soup
- 8 – 10 cups of 45 – minute chicken stock (use the recipe above or compliant store bought)
- 2-28 oz cans of whole tomatoes
- Vegetables from the chicken stock (not the celery root)
- 4 tbsp tomato paste
- 1 tbsp salt
- 2 tsp black pepper
Place 4 cups of stock in the food processor with the vegetables from the 45-minute chicken stock and 1 can of tomatoes. Puree and pour into an empty stock pot.
Place another 4 cups of stock in food processor with the second can of tomatoes and the tomato paste. Puree and pour into the pot. Stir together bring to a boil. Add salt and pepper and any other herbs and spices that you like.
Teri’s short cut:
- You can use store bought chicken broth to save time but if you do, be sure to taste the Tomato Soup before salting (as store bought broth has much more salt).
- You can also make stock when you have the time. Fill airtight glass jars 3/4 full, and place in the freezer.