Creamy and so satisfying! If you’re pressed for time, swap out fresh tomatoes for two cans of low sodium Italian stewed tomatoes, and you’ll have dinner ready in less than 20 minutes!
Tomato and Fresh Basil Soup
6 tablespoons Coconut Oil
1 Onion, chopped
1 Carrot, chopped
1 pound 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 of a six ounce can of Tomato Paste
Salt Substitute, to taste
1/2 teaspoon Black Pepper
10 leaves of fresh Basil, thinly sliced
1 fourteen ounce can of Coconut Milk
-Heat oil in a large saucepan or heavy bottomed pot. Add onion and carrots, cook slowly for about 5 minutes; stir frequently until soft, but do not brown onions.
-Stir in tomatoes, garlic, broth, wine, sun-dried tomatoes, tomato paste, salt substitute, and pepper. Bring to a boil. Lower the heat, cover half of the pan, and let simmer slowly for 20 minutes, stirring occasionally to keep tomatoes from sticking to the bottom.
-Process the soup with the basil in a food processor or blender, reserving some for garnish. Add the coconut milk, heat through without boiling.
-Adjust seasoning to taste and serve with more fresh basil.