Homemade Tomato Basil Soup

This is DE-LICIOUS! Nothin’ like a warm bowl of homemade tomato soup!


Coconut Oil

1 onion, chopped

2-3 garlic cloves, minced

1+ teaspoon salt (start with 1tsp, add more if needed for flavor to be perfect)

2 tsp Rapunzel Vegetable Broth Powder  (or other veggie broth)

1- 14.5 ounce can of diced tomatoes, drained

1 Tbsp Honey

1/2 cup or more of Coconut Milk (sold in cans in Thai food section)

1 T basil (or more to taste)

Pepper to taste

Optional: Tiny Diced Carrots

Sautee onion and garlic (and carrots) in coconut oil until onions are soft and translucent.  Add veggie broth powder, tomatoes, honey, and 1/2 cup coconut milk.  Simmer for 10 minutes.  Let cool slightly.

Put mixture in blender and blend to desired texture (I like to leave mine slightly chunky, but you can also do smooth).  Put the blended soup back in the pan on low heat.  Add basil, salt, and pepper.  Add more coconut milk if needed to reach desired consistency.  Taste to see if you need more salt (or honey or basil).

Makes 4 servings, so double up if you need to!

Original Recipe from Peggy’s Kitchen.


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