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Paleo Creamy Tomato Noodle Soup

April 20, 2016 By Kristi

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

Sometimes the best ideas come to me when I’m just whipping up a quick dinner for the kids and myself. This Paleo creamy tomato noodle soup is one of those times. I wanted to make noodles because I’ve been craving them and I didn’t have any marinara sauce made, so I opted to combine a can of tomato sauce and a can of coconut milk. It turned out more souplike than I had in mind, but we absolutely loved what turned out to be creamy tomato noodle soup. It’s grain-free, dairy-free and vegan! The tomato and coconut milk combination is absolutely fantastic (just

The tomato and coconut milk combination is absolutely fantastic (just like in the Lentil Quinoa deliciousness). It may be the key to all deliciousness ever. Hard to say this early. But, let me tell you. Both kids ate THIRDS. THIRDS! I might’ve done a little jig. I highly recommend this one. If you’re not grain-free, you can opt for regular thin spaghetti noodles or rice noodles. If you are, go for zoodles or grain-free noodles like we did!

Creamy Tomato Noodle Soup

Ingredients

8 ounces grain-free noodles or zucchini noodles
15 ounces tomato sauce
13.5 ounces coconut milk
4 ounces mushrooms
2 cloves minced garlic
1 teaspoon dried basil
Himalayan pink salt, to taste

Method

Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.

It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That’s what the kids opted for. It’s so tasty I highly recommend putting this one in your monthly meal plan rotation. It’s also great with rice or quinoa instead of noodles!

Paleo Creamy Tomato Noodle Soup

Paleo Creamy Tomato Noodle Soup

Ingredients

  • 8 ounces grain-free noodles or zucchini noodles
  • 15 ounces tomato sauce
  • 13.5 ounces coconut milk
  • 4 ounces mushrooms
  • 2 cloves minced garlic
  • 1 teaspoon dried basil
  • Himalayan pink salt, to taste

Instructions

  1. Prepare noodles, set aside. In a medium saucepan, combine all remaining ingredients and cook over medium heat for about 10 minutes. Add noodles and heat through if necessary.
  2. It comes out kind of like a stoup: a stew/soup. You might need both a fork and spoon. Or just a fork and drink the rest out of the bowl. That's what the kids opted for. It's so tasty I highly recommend putting this one in your monthly meal plan rotation. It's also great with rice or quinoa instead of noodles!
© Kristi Arnold @VeggieConverter.com

 

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Paleo Creamy Tomato Noodle Soup | @VeggieConverter

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Filed Under: tomato, dairy-free, flexitarian, gluten-free, grain free, paleo, pasta, primal, quinoa, vegan, vegetarian, Village Green Network, whole food Tagged With: mushrooms, soup, stew

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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