We have been Going Whole30 for about three weeks now. And, we are still in the throes of winter, so it is still soup weather most definitely. Before we decided to follow the guidelines of Whole30 as outlined in the book It Starts with Food, I was loving Hearty Tomato Soup. The problem with my original recipe is that it requires a roux–therefore, flour and butter. (Wheat and dairy are a no-go on Whole30.) It turns out that it is very easy to make a roux using alternative ingredients. And now, we have Whole30 Hearty Tomato Soup.
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Whole30 Hearty Tomato Soup
This recipe ended up being a fairly easy substitution recipe. I simply substituted ghee for butter and potato starch or arrow root for flour. So, begin by adding your canned whole tomatoes (substitute crushed tomatoes if that is what you have!), celery, carrots, chicken broth and herbs to a dutch oven or stock pot. Allow them to come to a boil and simmer until the veggies are soft.
In a smaller sauce pan, melt ghee. Add the onions and garlic and cook until soft. Then slowly add the potato starch or arrow root starch to combine into a paste-like consistence of a roux. Then in small amounts, ladle broth from the dutch oven to mix with the roux until it is smooth and well combined. Once the roux has been thinned to a soup texture, you can add the onion and broth back into the main pot. Bring to a boil and simmer some more.
Once it has simmered to your liking, process with an immersion blender until it is smooth. If you don’t have an immersion blender, you can process it in a food processor or blender in batches.
This makes a great lunch soup or add Whole30 Sausage Meatballs to make it an even heartier soup for dinner.
More on Whole30
We have now been Going Whole30 for three weeks. For more information on our Whole30 journey, you can read about going Whole30 with Kids, Whole30 Day 15 and One Week of Whole30 Meals or get a few new recipes like Smoked Tri Tip, Whole30 Chicken Nuggets and Whole30 Sausage Meatballs.
If you are looking to get started with Whole30, I highly recommend the book that started it all, It Starts with Food and check out some of our earlier posts. And don’t forget to download our free Whole30 Meal Planner.
PS. This post may contain affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.
| Prep Time | 15 minutes |
| Cook Time | 30-45 minutes |
| Servings |
cups
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- 2 cups chopped celery
- 1 cup chopped carrots
- 4 cups chicken broth
- 1 28 oz can whole tomotoes substitute crushed tomatoes
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1 cup chopped onions
- 4-5 cloves minced garlic
- 2 tablespoons ghee
- 2 tablepoons potato starch sustitute arrow root flour/starch
Ingredients
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- To a stockpot, add tomatoes, broth, celery, carrots, herbs and salt. Bring to a boil and then simmer covered for about half an hour or until the celery and carrots are no longer crunchy.
- In separate sauce pan, melt gheeand saute onions and garlic until soft. Slowly add potato starch to create a roux.
- Once the potato starch is completely absorbed into the ghee, slowly add tomato broth from the larger pot to the roux. Be sure there are no lumps before adding more. You cannot get the lumps out later. Continue adding tomato base until it is thin, once your roux has been thinned to a sauce-like consistency, you can add it back into the larger pot. Bring to a boil and then simmer for 5 minutes to an hour.
- Use an immersion blender until the soup is smooth or process in a food processor or blender in batchs.
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