Comfort food at its finest! This was my very favorite food growing up, and although I can no longer have the grilled cheese on the side, it’s still so nostalgic and comforting! This wonderfully creamy soup is also paleo! #WIN

Ingredients:

• 32 oz can of tomatoes
• 3 tbsp tomato paste
• 1 quart chicken stock or bone broth
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 onion, chopped
• 6-8 cloves garlic, minced
• 1.5 tsp arrowroot powder
• fresh thyme, 2 springs
• 1 tsp salt, more to taste
• 1 can low fat coconut milk, preferably from a bpa-free can
• 1 lb bacon

Instruction:

1. cook bacon and set aside
2. set instant pot to ‘brown’ mode.
3. add in 1-2 tbsp of the bacon fat plus the onion, garlic, carrot and celery. cook until the onion is translucent. 5 minutes or so.
4. add tomato paste, cook 5 more minutes or so, stirring constantly.
5. sprinkle in arrowroot powder, mix and cook a couple more minutes.
6. add the stock, tomatoes, and thyme. mix well to combine.
7. set the pressure cooker to high for 5 minutes, make sure to close pressure gauge.
8. once done cooking, remove thyme stems and toss.
9. add can of coconut milk and use an emersion blender to puree a bit.
10. garnish with crispy bacon and serve with these grain free crackers. YUM.