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This is one of the easiest soups to make and tastes so rich and creamy, you won't even miss the cream.  I will often serve this with quinoa or brown rice and a salad.

 

 

  • 1 tbsp. Coconut Oil
  • 1 Sweet Onion, diced
  • 2 Garlic Cloves, minced
  • 2 Roma tomatoes, seeded and diced
  • 28 oz. can diced tomatoes (I use Fire Roasted)
  • 1 can full fat Coconut Milk, refrigerated for at least 2 hours
  • 10 fresh Basil leaves, torn
  • Salt & Pepper to taste
  1. In a large saucepan, melt the oil on medium-high and saute onion and garlic for 3-4 minutes.
  2. Add Roma tomatoes, stir.
  3. Add can of tomatoes and reduce to a simmer.
  4. Open the coconut milk and remove the cream that has risen to the top of the can and add it to the tomato mixture.  Save the unused portion to blend into a smoothie.
  5. Add basil and stir until all incorporated.
  6. Remove from heat and puree' with a hand blender or regular blender until smooth.