Creamy Fire Roasted Tomato Coconut Soup

  in Gluten-Free, paleo, Soups and Stews, Vegan

Adapted from muirglen.com

3 tablespoons coconut oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 – 28 oz (or 2 14 oz) can Muir Glen Organic crushed fire roasted tomatoes
1 cup chicken or vegetable stock
1 13.5 oz can whole fat coconut milk
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon sea salt + more to taste
few dashes hot sauce
garnish with chopped basil or parsley

  1. Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 7 minutes.
  2. Add tomatoes, stock, coconut milk, seasonings, salt and hot sauce. Bring to a boil. Reduce heat to low and cook until onions are soft, about 20 minutes.
  3. Remove from heat and puree using a stick blender until smooth. Taste and add more salt or hot sauce to your liking. Serve immediately with a sprinkling of chopped basil or parsley.