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.