Ingredients
Scale
- 3 tablespoons of olive oil
- 1 large onion (roughly chopped)
- 3 pounds of tomatoes (Roma, Plum, or vine tomatoes work best)
- 6 cloves of garlic (mashed)
- 1/2 cup of fresh basil
- 1 teaspoon of Italian seasoning
- 2 1/2 cups of chicken broth
- 1 can (13 oz of coconut cream (or full-fat coconut milk))
- 2 teaspoons of salt
- 1 teaspoon of pepper
For the “Cream” Drizzle:
- Coconut cream (from the can used earlier)
- 1 teaspoon of lemon juice
- 1 teaspoon of water
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and sauté until softened, about 6 minutes.
- Stir in mashed garlic and cook for another minute.
- Add chopped tomatoes, basil, Italian seasoning, chicken broth, half of the coconut cream, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove the cover and transfer 3/4 of the mixture to a blender. Blend until smooth, then return it to the pot.
- Taste and adjust seasoning if needed.
- For the drizzle, whisk together the remaining coconut cream, water, and lemon juice.
- Serve the soup, drizzle with the “cream” sauce, garnish with parsley, and enjoy the heartwarming goodness!