October 23, 2016 / Leave a Comment
7 large tomatoes, cored
1/4 cup fresh basil leaves
2 cloves of garlic, roughly chopped
3 tablespoons organic coconut oil
1 to 2 cups canned coconut milk (optional)
2 teaspoons Celtic sea salt or more to taste
1 teaspoon black pepper
Bring a large pot of filtered water to a boil. Gently drop in cored tomatoes. Allow to sit in the boiling water until skins begin to peel; this could take from 1 minute to 5 depending on how ripe your tomatoes are. Remove & let cool a bit, then remove the skins.
In a large pot combine tomatoes, basil, garlic, salt, and pepper. Squash tomatoes with your spoon to help them break down. If your tomotoes are not very juicy you can add a bit of water. Stir to combine, and leave on medium low heat, stirring occasionally for several hours.
Very carefully ladle several cups of soup into a blender. Remove the small circular plastic top of the blender (not the entire top) and cover the hole with a rag. Blend until smooth. Pour into a new pot and heat slightly if necessary, this is also when you could add in the coconut milk if desired.
tip: adding the coconut milk will give it a creamy, mild flavor; however, it will not freeze well.