Tomato Basil Soup Recipe

By: Carla Meine CFNC

| April 16, 2021

Some of you may be following Dr. Gundry, so you’ve removed tomatoes from your diet.  Initially David did that too, but we’ve since been able to add them back in. I make this recipe in an Instant Pot and pressure cook the tomatoes so I don’t remove the skin and seeds. It seems to be fine for us. You will need to experiment with nightshades to see if you’re able to handle them just as they are or if you need to remove the skin and seeds when you eat them.  Pressure cooking is always an option.


1/4 cup avocado oil

1 large onion, chopped

3 TBSP minced garlic

8 large ripe tomatoes, sliced

1 TBSP fresh oregano or 1 tsp dried

1 TSBP fresh basil or 1 tsp dried

3-4 cups chicken bone broth

Micro-greens for garnish

1 can full-fat coconut milk (optional to make a creamy soup)


Put your Instant Pot on sauté and add avocado oil until it heats up. If you don’t have an Instant Pot just cook everything in a stock pot. Add onions and garlic and cook until they are a little soft and fragrant. Add tomatoes and seasoning and cook for 3-4 minutes.

Add bone broth until you cover all the tomatoes. Cover and change setting to pressure cook for 12 minutes. If on the stove, simmer for at least 90 minutes. When done release steam and use an emulsifier to blend all the ingredients (you can use a high-speed blender and blend in batches if you don’t have an emulsifier). If interested in a creamier soup, add the can of coconut milk and blend again. Garnish with micro-greens and serve.