A warm hug in a mug style tomato soup
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves of garlic, grated or finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 28-ounce cans of whole, peeled tomatoes (We love Pastene brand!)
2 cups of Hale Bone Broth
1/2 cup basil leaves
1/2 cup canned organic unsweetened coconut cream
DIRECTIONS
In a soup pot over medium heat, add the olive oil and sauté the onions, garlic, salt and pepper until the onions are soft and translucent, about 5-8 minutes.
In a blender, combine the canned tomatoes, Hale Bone Broth, basil leaves, and sautéed onions and garlic. Blend over medium-low speed until combined, about 1 minute.
Pour the soup from the blender back into the soup pot. Add the coconut cream. Warm over medium heat for 5 minutes. Add additional salt and pepper to taste.
Serve warm topped with fresh basil leaves.
