Anytime the directions call for “roughly chopped” instead of minced I’m willing to give it a shot. Here it is, my twist on @chefchloe “Spicy Tomato Soup”. FYI it’s freaking amazing!
2 tablespoons avocado oil
1 medium-sized yellow onion, roughly chopped
4 garlic cloves, minced
2 teaspoons sea salt
2 teaspoons of Italian seasoning
1/2 teaspoon crushed red pepper
One – 28 ounce can fire roasted whole tomatoes
3 cups vegetable broth (Tip: Instead of using a measuring cup, you can fill the 28 ounce can to the top line with vegetable broth)
1 cup canned coconut milk, plus extra for drizzling
Croutons and fresh basil for garnish
Directions: In a large pot heat 2 tablespoons avocado oil over medium – high heat and sauté onion until soft, about five minutes. Add minced garlic, salt, Italian seasoning, and red pepper flakes. Let cook for an additional 2 to 3 minutes until fragrant. Add tomatoes and vegetable broth and bring to a boil. Reduce heat and let simmer for 5 — 10 minutes. Slowly transfer soup to a high-speed blender and purée until smooth. Return the soup to the pot and slowly stir in coconut milk, reheat and season to taste.