Tomato Basil Soup



  • 1   Yellow Onion, chopped

  • 5   large Carrots, peeled and chopped

  • 1   Leek, white part only, thinly sliced

  • 4   stalks Celery, diced

  • 4   cups organic Vegetable Broth

  • 2   cans (28-ounce) Fire-Roasted Whole Tomatoes

  • 2   Cloves Garlic, chopped

  • 5   fresh Thyme Sprig Leaves

  • 1   tablespoons Coconut Oil

  • ½  cup unsweetened Coconut Milk

  • Handful of freshly chopped Basil

  • Sea Salt and Pepper to taste


Heat the coconut oil in a large stock pot, over medium heat. Add the organic onion, carrots, leeks, celery, and garlic to cook for about 10 minutes, stirring frequently. Add the vegetable stock, tomatoes with juice, and thyme. Bring to a boil then reduce heat and simmer for about 35-40 minutes. Remove from heat and season with pink salt and pepper. Purée the soup in a hand-held blender or blender. Add coconut milk and fresh basil. Stir well again to combine.