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Ingredients
- 3 lb Tomatoes halved and cored
- 1 Yellow Onion sliced
- 4 Tb Coconut Oil
- 2 Tb Garlic Cloves minced
- 1/2 C Fresh Basil chopped fine
- 1 C Chicken Stock
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Lemon Pepper
- 3 tsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 C Canned Coconut Milk
- 1/4 C Fresh cilantro chopped fine
Ingredients
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Instructions
- Preheat oven to 350
- Place the halved Tomatoes and sliced Onions on a foil lined baking sheet. Sprinkle with the minced Garlic and the chopped Basil. Drizzle the Coconut Oil over it and place in the oven for 45 minutes
- When the Tomatoes and Onions are almost done roasting add the Chicken Stock, Crushed Red Pepper, Lemon Pepper, Salt and Black Pepper to a Dutch Oven and bring to a simmer.
- Add the roasted Tomatoes and Onions and all the rest of the liquid, garlic and basil that remained on the baking sheet to the Stock in the Dutch Oven. Mash up the Tomatoes and cook over Medium heat for about 20 minutes.
- Use an Immersion Blender to puree the mixture than add the Coconut Milk. Use the blender again to fully mix the Soup.
- Serve garnished with some chopped Cilantro
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