Creamy Fire Roasted Tomato Coconut Soup

Creamy Fire Roasted Tomato Coconut Soup

Ingredients

  • 6 tablespoons (90 mL) virgin coconut oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, chopped
  • 1 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes
  • 1 1/2 cups (375 mL) vegetable stock
  • 1 can (400 mL) whole fat coconut milk
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • 1 teaspoon (5 mL) kosher salt
  • Freshly ground black pepper
  • Chopped green or purple basil (for garnish)

Directions

  • Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
  • Add tomatoes, stock, coconut milk, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
  • Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through.
  • If the soup seems too thick, stir in some extra stock to thin. Taste and adjust seasonings. Serve immediately with a sprinkling of Thai purple or Italian green basil.