• 4 T. coconut oil or butter
  • 2 medium yellow onions, thinly sliced
  • 1-2 tsp. sea salt
  • 3 tsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 2-28 oz. jars fire-roasted whole tomatoes
  • 5 c. water
  • 14 oz. can coconut milk

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When I think of Winter and what I like to eat, I often think of childhood recipes that always hit the spot. With this recipe for Slow Cooker Paleo Fire-Roasted Tomato Soup, your adult palate will be thanking you, but the kid inside will be smiling too.

  1. Melt coconut oil or butter in large saucepan on stove top.  Add sliced onions to pan.  Saute until onions are very tender, but not browned.
  2. Add all of the seasonings and spices and saute for another minute or so.
  3. Transfer cooked onions and spices to crock.
  4. Next, add tomatoes in their juices to crock and 5 cups of water.
  5. Cover and crock on HIGH 3 hours or on LOW 6 hours.
  6. Next, puree soup with a hand blender, or add contents to a stand blender and blend until smooth. Add contents back to crock, add coconut milk and stir.
  7. Cover and crock another 1 hour on LOW.

NOTE: Coconut milk can be replaced with chicken stock or water, if desired, but makes for a thinner soup.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Fire Roasted Tomatoes

 

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