Prep: 10 minutes | cook: 1 hour and 10 minutes | ready in: 1 hour and 20 minutes
Ingredients
• 1 Onion, chopped
• 1 Tbsp. Organic Coconut Oil
• 1 Tbsp. Extra Virgin Olive Oil (or more Coconut oil)
• 1/2 cup fresh Basil, sliced, loosely packed ( FRESH IS BETTER, PLEASE TRY IT)
• 2 tsp Sea Salt and Pepper
• 3 cloves Garlic, minced
• 3 cup Homemade Chicken Stock (ok, just get the box... organic)
• 5 Vine-ripened Tomato
• 6 oz. Tomato Paste
Process
1. Preheat oven to roast at 350°F.
2. Clean and quarter tomatoes.
3. Toss with olive oil, salt, and pepper.
4. Roast on a baking sheet for 30 minutes.
5. In a large soup pot, heat coconut oil over medium heat.
6. Sauté onion and garlic until onion is translucent.
7. Add in the roasted tomatoes, and continue to sauté for 1 minute.
8. Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
9. Season with 2 teaspoons each of sea salt and pepper.
10. Bring to a low boil, reduce heat to low.
11. Cover pot and simmer for 30 minutes.
12. Pour soup into a food processor or high-speed blender (I have the Vitamix), and puree until smooth.
13. Serve hot, garnished with chopped basil. (And/or few Prosciutto chips…Mmmmmmine!)
Nutritional Information:
Serves: 6 | Calories: 96 | Total Fat: 5g | Total Carbohydrate: 11g | Protein: 4g
Enjoy!