Creamy Tomato Coconut Soup

1. 1

   In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat and continue to cook until frothy and starting to brown just a little. Add in the onions and garlic and saute in the browning butter for 5 -6 minutes.

2. 2

   Add in the tomato paste and saute another 3-4 minutes to caramelize the onions and paste. Add in the Pomi tomatoes and half the basil; stir to combine. Add in the broth, red pepper flakes, half the salt, pepper, and raise the heat to medium high. Bring to a boil, lower the heat back down and simmer for 30-45 minutes until slightly reduced and thickened.

3. 3

   Remove from heat and let cool for 20 minutes.

4. 4

   Puree the soup in 2-3 batches in a blender. Return to the pan and heat on low until simmering again. Add in the remaining salt if needed and slowly add in the coconut milk. Stir well until combined.

5. 5

   Taste and adjust seasonings if needed. Serve hot, garnish with remaining fresh basil. Goes great with fresh bread or a grilled cheese sandwich!

* Per serving · 4 servings · Values may vary.