Step 1

Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.

Step 2

Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.

Step 3

Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.