Tomato soup recipe
12 medium tomatoes
1 large red onion
4 medium cloves garlic
Evoo (Extra virgin olive oil)
1 can tomato paste
5 cups chicken broth
4 tbsp solid part of coconut milk
Preheat oven to 350 degrees. Cut tomatoes into 1/8 chunks. Do the same with the onion. Place tomatoes and onions on parchment paper lined pan. Drizzle with evoo and stuff garlic into some of the tomatoes so they don’t burn. Roast for 30-40 minutes until look roasted.
Add broth and tomato paste to pot on stove on medium heat. Add roasted tomatoes, onions and garlic to pot. Add fresh basil to taste along with salt and pepper. Add splash of balsamic vinegar (~2 tsp).
Cook on medium for about 15-20 minutes then reduce to simmer. Toward end add coconut milk. Use hand blender in pot to produce smooth consistency.