Tomato-Basil Soup

Tomato-Basil Soup

(Serves 4)

4 large tomatoes, cut into eighths

1-2 TBS avocado oil (or other favorite oil for roasting)

Salt and pepper

1 TBS coconut oil (or other oil)

1 onion, chopped

3 cloves of garlic, minced

1/2 cup loosely packed basil leaves, chopped (plus more for garnish)

4 cups vegetable stock (chicken stock will also work)

1 can (6 oz) tomato paste

1 tsp salt

1/4 tsp pepper

Optional:

1/2 cup canned coconut milk

Basil or herbed olive oil

Preheat oven to 350
On a baking sheet, place tomato pieces down, drizzle with avocado oil, and sprinkle some salt and pepper
Toss to combine
Roast for 30 minutes
Set aside until you're ready to finish soup

In a pot, melt coconut oil over medium-high heat
Add in onions and garlic and cook until soft
Add in the tomatoes and stir together well
Place basil, tomato paste, broth, salt, and pepper in pot
Stir all together until well mixed
Bring up to a boil
Turn down to low, cover, and cook for 30 minutes
When it's done, turn off heat and puree with an immersion blender (or in a blender in batches). Blend until all is smooth.
*If you are using coconut milk to make it creamier, add it in after the 30 minutes and stir in before blending.

To serve-
Place in a bowl and top with either extra basil or some basil or herbed olive oil as a finishing oil (or use both basil and oil)
Enjoy