Delicious Recipes

Directions:

1. Heat the olive oil in a large pot over medium-low heat.
2. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
3. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
4. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
5. Add the cream or coconut milk to the soup and blend in a high-powered blender (working in batches if it does not fit into blender) or with am immersion blender.
6. If soup has cooled too much, add back to pot and reheat over low heat just until hot and serve

Tips and Tricks:

• Freeze this in individual portions for easy heat-and-eat during the winter!
• This soup is also great served cold– awesome for next day lunches
• Serve with grilled chicken breast on the side for a perfect protein and veggie meal