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Garden Fresh Tomato and Herb Soup

Active Time: 30 minutes / Cook Time: 25 minutes / Total Time: 55 minutes

Makes 6 servings


  • 1 tablespoon coconut oil or ghee
  • 2 yellow onions, diced
  • 4 scallions, white and green parts, sliced
  • 5 garlic cloves, minced
  • 5 cups vegetable broth
  • 6 heirloom tomatoes
  • 1 cup fresh or frozen green beans
  • 1 zucchini, chopped
  • 3 ounces snow peas, chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • 1 medium head escarole (reserve 8 inner leaves, medium size, for lunch tomorrow), chopped


  1. In a large pot over medium heat, melt coconut oil. Add yellow onion and stir to coat. Cook until onions soften and begin to caramelize, about 10 minutes.
  2. Add scallions, garlic, broth, and tomatoes and bring to a boil.
  3. Turn heat off and use an immersion blender to blend until smooth. Alternatively, work in batches to transfer to a blender and blend until smooth.
  4. Return to heat, add next 8 ingredients (through black pepper) and bring to a boil.
  5. Reduce to simmer and cook for 10 minutes.
  6. Add escarole, turn off heat and mix to incorporate. Let cool completely.
  7. Store 4 servings in separate containers in the fridge to be consumed Day 1 and Day 3. Store 2 servings in separate containers in the freezer to be consumed Day 5.