Tomato-Coconut-Basil Soup

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Tomato-Coconut-Basil Soup

 

1/4 cup vegetable oil 1 3/4 cups diced onion 1/4 cup whole peeled garlic

cloves

2 28-ounce cans diced tomatoes 1 14-ounce can coconut milk 1 vegetable bouillon

cube 3 tablespoons evaporated cane sugar or granulated sugar 1 tablespoon sea

salt, or to taste extra-virgin olive oil fresh basil leaves, chopped

 

In a large saucepan, warm vegetable oil over medium heat and add onions and

garlic; saute until onions are lightly golden, approximately 8 minutes.

Add canned tomatoes, and their juice, coconut milk and bouillon cube and stir;

turn heat to high, bring to a boil, then turn down to low and simmer for 20

minutes.

Stir in sugar and salt and remove from heat.

Puree in a blender or with an immersion blender. Ladle soup into bowls and

drizzle with olive oil. Garnish with chopped basil leaves.serves 6.

 

 

 

 

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