Creamy Tomato Basil Soup

Fuel your body with healthy fats, bone broth, and a boost of vitamin C with this creamy tomato basil soup, perfect for the menstrual phase. This recipe requires minimal prep—no excessive chopping or roasting—yet delivers a rich and nourishing bowl of goodness. Freshly cracked black pepper enhances nutrient absorption, while basil, a powerhouse herb rich in magnesium, helps alleviate menstrual cramps. Simple to make and packed with gut-supporting nutrients, beneficial minerals, and delicious flavor, this soup is the ultimate comfort food during your cycle.

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INGREDIENTS

Makes 4-6 servings

• 2 tablespoons of avocado oil

• 2-3 cloves of garlic, minced

• 1/2 teaspoon fine sea salt

• 2 tablespoons tomato paste

• 1 can (28oz) whole tomatoes, in their liquid

• 2 cups of bone broth (or vegetable broth for lenten option)

• 1 can coconut milk, room temp 

• 2 tablespoons of grass-fed butter, vegan butter or ghee

• 1 teaspoon of coconut sugar

• Freshly ground black pepper

• 10-12 roughly chopped fresh basil leaves

INSTRUCTIONS

1) In a Dutch oven or your own trusty soup pot, warm the avocado oil until simmering, add garlic and salt. Saute until fragrant and lightly browned.

2) Add tomato paste and cook, stirring constantly for about 30 seconds.

3) Dump in whole tomatoes, bone broth, and stir. Increase heat to medium to bring to a light simmer for 20 minutes. Lower heat as needed to maintain a low simmer and stir occasionally. 

4) After 2o minutes, remove the pot from heat and allow to cool for a couple of minutes. 

5) Add in chopped basil, use an immersion blender to combine tomato, garlic, fresh basil, and broth mixture until smooth. Or carefully transfer contents to a blender and blend till smooth (please proceed with caution if using a typical bender, do this in small batches and make sure soup is not piping hot to avoid scalding soup explosions). 

6) In its original pot, add butter (or ghee), coconut sugar, a few twists of black pepper, and whisk or immersion blend again. Depending on the brand of canned tomatoes, you may need to add more coconut sugar, and salt/pepper to your liking in this step. 

7) Shake the still sealed can of coconut milk to mix fat and liquid, open the can, add coconut milk to soup, whisk, garnish with more fresh basil (optional), and enjoy. 

Vegan version suggestion - sub the grass-fed butter for vegan butter or vegan ghee and bone broth for veggie broth to make this soup vegan friendly!