Creamy Tomato Coconut Soup

• 1/4 cups Unsalted Butter
• 1/2 whole Medium Yellow Onion
• 4 cloves Garlic, Peeled And Minced
• 1/4 cups Tomato Paste
• 2 containers (26 Oz. Size) Pomi Tomatoes
• 8 Tablespoons Fresh Basil, Chopped, Divided
• 4 cups Low Sodium Chicken Broth
• 1/4 teaspoons Red Chile Pepper Flakes
• 1-1/2 teaspoon Sea Salt, Divided
• 1 teaspoon Ground Black Pepper
• 1 cup Canned Full Fat Coconut Milk

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. 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. Remove from heat and let cool for 20 minutes.
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. Taste and adjust seasonings if needed. Serve hot, garnish with remaining fresh basil. Goes great with fresh bread or a grilled cheese sandwich!

ubc, yellow onion, garlic, ubc, containers, fresh basil, chicken broth, ubc, salt, ground black pepper, milk

Taken from tastykitchen.com/recipes/soups/creamy-tomato-coconut-soup/ (may not work)