About the Recipe
Ingredients
2 tbs olive oil
2 cups diced sweet onion
4 garlic cloves, minced
5 medium ripe garden tomatoes
2 cup water
2 tbs Better than Bullion Organic Chicken
1 13.5 oz can unsweetened coconut cream
2 tbs maple sugar
1 tsp Real salt
1/2 tsp pepper
1/2 cup chopped fresh basil leaves
Preparation
Step 1
In dutch oven or large pan, heat the olive oil over medium heat. Add the onion, garlic, salt and peppers and cook until transparent about 3 minutes. Stir in tomatoes, cook an additional 2 minutes.
Step 2
Add in water, bullion, coconut milk, and maple sugar and bring to a simmer. Cook uncovered for about 15 minutes stiring occasionally.
Step 3
Add in basil. Next, using an immersion blender puree the soup until smooth. Taste and add more salt and pepper according to taste. Serve in bowls and garnish with olive oil and basil.