In an 8 qt. stock pot saute onions and garlic in oil over medium-high heat until soft. Add tomatoes, basil, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes. With a stick blender puree the mixture. Add balsamic vinegar and coconut milk.
I also add a pad of butter to the bottom of each bowl.
I am the only one in our house that eats tomato soup, so I can the extra. Making it easier for me when I want a quick bowl.
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