Tomato Basil Soup
- extra virgin olive oil
- 1 onion, chopped
- 3 dried bay leaves
- 3 garlic cloves, minced
- 1 pinch cayenne
- 2 28oz cans crushed tomatoes (or 7 cups fresh tomatoes, chopped)
- 4 cups vegetable broth
- 1 cup fresh basil, chopped
- 1/4 cup fresh basil, chiffonade
- 1 can full-fat con count milk or coconut cream
- agave to taste
- salt and pepper to taste
– In a large stock pot, saute onion and bay leaves in EVOO until onions are slightly translucent. Add garlic and cayenne and saute until garlic is fragrant and season with salt and pepper and remove from heat.
– In a blender, blend onion mixture, crushed tomatoes, and 1 cup fresh chopped basil until smooth. Add back into stock pot and bring to a simmer. Add in vegetable broth and simmer for 10 to 15 minutes.
– Add in agave to taste and season with salt and pepper again if needed. The agave cuts through the acidity of the tomatoes to balance the flavors.
– Pour in coconut milk and bring back to a simmer for 5 to 10 minutes. Stir in chiffonade basil and serve.
See full post at The Beautiful Balance
Tomato Basil Soup from The Beautiful Balance