Creamy Fire Roasted Tomato Coconut Soup

Step 1

Melt coconut oil in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

Step 2

Add tomatoes, stock, coconut milk, and cayenne pepper. Season with kosher salt and freshly ground black pepper. Bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.

Step 3

Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through.

Step 4

If the soup seems too thick, stir in some extra stock to thin. Taste and adjust seasonings. Serve immediately with a sprinkling of Thai purple or Italian green basil.