Makes two servings
Ingredients
- 1 tbs. ghee, butter or extra-virgin olive oil
- ½ cup diced onion
- 1 can diced tomatoes with basil and garlic (15 oz.)
- ½ cup diced roasted red bell peppers
- 2 cups chicken or vegetable stock
- ½ cup unsweetened coconut milk
- Salt and freshly ground black pepper to taste
- 1 cup thinly sliced fresh basil
Directions
- Heat ghee in a medium saucepan over medium heat, and sauté onion until just softened. Add the tomatoes and roasted peppers, sauté for five minutes, and then add the stock.
- Simmer the soup for an additional five minutes.
- Using an immersion blender, blend soup until smooth.
- Stir in the coconut milk, simmer gently until heated through, and season with salt and black pepper to taste.
- Ladle into two serving bowls and top each with a generous handful of fresh basil.
