Recipe by www.tasteslovely.com

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Ingredients

• 1 yellow onion (medium, chopped)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic (grated or finely minced)
• 28 ounce whole peeled tomatoes (can, san marzano are my favorite !))
• 2 cups chicken stock (or veggie)
• ½ cup basil leaves
• ½ cup canned unsweetened coconut milk

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Method

1. In a soup pot over medium heat, add the olive oil and sauté the onions, garlic, salt and pepper until the onions are soft and translucent, about 5-8 minutes.
2. In a blender (I love my Vitamix!), combine the canned tomatoes, basil leaves, sautéed onions and garlic, and stock. Blend over medium low speed until combined, about 1 minute.
3. Pour the soup from the blender back into the soup pot. Add the coconut milk. Warm over medium heat for 5 minutes. Taste for salt and pepper and add more if desired.
4. Serve warm topped with fresh basil leaves.

View the recipe instructions at www.tasteslovely.com