Creamy Tomato Soup

By Lauren_Jorgensen

From Paleo Slow Cooking

Ingredients

• 8 large fresh tomatoes
• 1/2 yellow onion, minced
• 2 cloves garlic, minced
• 16 ounces chicken stock or broth
• 1 can coconut milk
• Salt and pepper to taste

Preparation

Step 1

Place the tomatoes in a large soup pot, and fill the pot with water so that all o f the tomatoes are covered. Bring to a boil for five to ten minutes until the skin starts to crack. Remove from heat.

Using a ladle or slotted spoon, carefully remove the tomatoes from the water, peel the skin off of the tomatoes, and place them in a food processor.

Add the onion and garlic to the food processor and puree until smooth.

Place the tomato, onion and garlic mixture in your slow cooker.

Add the coconut milk, chicken stock, salt and pepper to the slow cooker and stir.

Cover and cook on low for six to eight hours.