Paleo Tomato-Basil Soup with Proscuitto Crisp

This is hands down one of the best soups in the world!  I could eat it every single week and be fully content. This is a must try meal that you need to make ASAP!  Healthy never tasted so good, and my house never smelled so good.  Heaven.



  • 9 medium globe tomatoes or plum tomatoes, cut in half lengthwise
  • ¼ cup + 2 Tbsp. olive oil
  • 1 medium sized yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 Tbsp. ghee (optional)
  • ¼ tsp. crushed red pepper flakes
  • 1 (28 oz) can whole plum tomatoes, with juice
  • 4 cups fresh basil leaves, packed
  • 1 tsp. fresh or dried thyme leaves
  • 4 cups chicken stock
  • 1 tbsp. kosher salt
  • 1 1/2 tsp. freshly ground black pepper


1.  Preheat oven to 400 degrees.

2. Toss the tomatoes with ¼ cup olive oil. Layer on a baking sheet in a single layer. Season with salt and pepper. Roast for 45 minutes.IMG_5004IMG_5011

3. In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, ghee (optional) and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.IMG_5007

4. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices. Bring the soup to a boil and simmer for 40 minutes, uncovered.  Adjust salt and pepper as needed.IMG_5012

5. Transfer the soup to a blender or large food processor and puree. (You could also use an immersion blender).

6. Serve and enjoy!  We served ours with a proscuitto crisp (recipe below).

IMG_5033Recipe adapted from the Food Network by Ina Garten.

Proscuitto Crisp:

4 slices of applegate proscuitto

olive oil

A cooking sheet

Directions:  Preheat oven to 400 degrees.  Lightly brush a rimmed baking sheet with olive oil, and arrange the proscuitto in a single layer.  Place in the oven, and bake until crisp, 5 to 10 minutes.  Remove from the oven and let cool on a wire rack.

Recipe from Martha Stewart.


You Might Also Like

SDC Instagram