Published: by Absolutely Recipes, in the recipes category.
8 Roma Tomatoes (Chopped)
1 Cup Sundried Tomatoes
2 TBSP Coconut Oil
5 Cloves of Garlic (Chopped)
1 (14oz) Can Coconut Milk
1 Cup Vegetable Broth
1 TSP Ground Black Pepper
1 TBSP Fresh Basil (Chopped)
In a large, heavy bottomed stock pot, heat the coconut oil over medium-high heat, add the garlic and saut? For 1 minute until fragrant.
Add the chopped Roma tomatoes and continue to cook, stirring occasionally for 8-10 minutes until tomatoes begin to break down and release their juices.
Add the remaining ingredients (except for the chopped basil)), cover the pot and cook for 10 minutes.
Remove pot from heat, allow to cool and using an immersion blender blend the soup until smooth and creamy.
Serve in individual bowls with a sprinkling of basil as a garnish, enjoy hot.
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