Creamy and oh, so satisfying! If you’re pressed for time, swap out fresh tomatoes for 2 cans of low sodium Italian stewed tomatoes and you’ll have dinner up in less than 20 minutes.
Tomato and Fresh basil Soup
6 Tbsp of Coconut Oil
1 Onion, chopped
1 pound of ripe Tomatoes, seeded and roughly chopped
2 cloves of Garlic, roughly chopped
1 1/2 cups of Low Sodium Chicken Broth
1/4 cup Dry White Wine
1/4 cup Sun-Dried Tomatoes, chopped
1/2 six ounce can tomato paste
1 14oz. can coconut milk
Salt Substitute to taste
1/2 tsp of Black Pepper
10 leaves of fresh Basil, thinly sliced
1. Heat oil in large saucepan or heavy bottomed pot. Add onion and carrots and cook slowly for about 5 minutes, stirring frequently, until soft, but do not brown onions.
2. Stir in tomatoes, garlic, broth, wine, sun-dried tomatoes, tomato paste,salt substitute and pepper. Bring to boil. Lower the heat, half cover the pan, and let simmer slowly for 20 minutes, stirring occasionally to keep tomatoes from sticking ot the bottom
3. Process the soup with the basil in a food processor or blender, reserving some for garnish. Add the coconut milk, heat through without boiling.
4. Adjust seasoning to taste and serve with more fresh basil.