2 tablespoons olive oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
6 whole peeled heirloom tomatoes, cored and cut into chunks
1 1/2 cups vegetable stock
1 cup unsweetened coconut milk
2 tablespoons minced fresh basil
1 tablespoon tomato paste
Sea salt to taste
1. In a large soup pot, heat olive oil over medium heat. Add the onions, and sauté until almost translucent (about 4 minutes). Stir in the garlic and sauté for another minute.
2. Mix int he remaining ingredients, and simmer for 5 to 10 minutes so all the flavors can combine.
3. Add the hot soup to a blender and puree until smooth then transfer back to the soup pot to warm up.
4. Serve hot, topped with some minced basil for garnish and enjoy!