Creamy Tomato Basil Soup

Growing up, Campbell’s tomato soup with a side of grilled cheese was my ultimate comfort meal. Now you can easily recreate your favorite tomato soup with fresh garden tomatoes + herbs and none of the sodium, high fructose corn syrup + preservatives found in the canned versions. Tomatoes help women prevent heart disease (our number one killer) as we age. And tomatoes are a lesser known secret for incredible skin + hair due to their high lycopene + phytoene content. For post-menopausal women, a study published inOsteoporosis International found that lycopene may slow down the breakdown of bone cells, which may cause osteoporosis.

Servings: 8

Ingredients

• 2 tbsp. extra virgin olive oil

• 5 lbs fresh tomatoes (Roma, Heirloom, Plum or any type of ripe cooking tomatoes), cut into quarters or large chunks, not peeled

• 2 onions, peeled and roughly chopped

• 10 cloves garlic, peeled and roughly chopped

• 1 cup fresh basil leaves

• 1/2 cup fresh parsley

• 1/4 cup fresh oregano (or 2 tsp dried)

• 4 cups vegetable or bone broth

• 1 15 oz. can full-fat coconut milk

• Sea salt, pepper to taste

Instructions

1. In a large stockpot, heat olive oil. Add onion, cook 2-3 minutes. Add garlic and cook until lightly browned.

2. Add tomatoes, broth and herbs and heat to boil

3. Lower heat + simmer 20 minutes.

4. Add coconut milk + puree until very smooth using an immersion blender.

5. Add salt + pepper to taste.

6. Note: If you use a regular blender to puree, you may need to do 2-3 batches.