Tomato Basil Soup
2 Tbsp. coconut oil
1 onion, chopped
4 carrots, peeled and chopped
1 leek, white part only, thinly sliced
3 stalks celery, diced
3 cloves garlic, chopped
4 cups vegetable broth
2 (28 oz.) cans fire-roasted whole tomatoes
leaves from 4 thyme sprigs
1 bay leaf
1/2 cup coconut creamer or unsweetened coconut milk
handful fresh chopped basil
sea salt & pepper to taste
Heat the coconut oil in a large stockpot over medium heat. Add onion, carrot, celery, and garlic;cook for about 10 minutes, stirring frequently. Add the veggie broth, tomatoes with juice, thyme and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes. Remove from heat and season with sea salt and pepper. Remove bay leaf and puree soup in blender or with hand blender. Add coconut creamer or coconut milk and fresh basil. Stir well to combine. Enjoy!
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