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Serves 6 to 8


3 Tablespoons coconut oil

4 cloves garlic, minced

2 medium sweet onions, chopped

4 cups organic vegetable broth or chicken broth

2 medium carrots, diced

8 cups chopped fresh vine ripened tomatoes

2 bay leaves

2 Tablespoons tomato paste

1 teaspoon smoked paprika

1 Tablespoon Balsamic Vinegar

1 teaspoon sea salt, plus more to taste

1/2 cup packed fresh basil, divided


In a large soup pot, heat the oil over medium heat. ·Add onions, cook and stir until onion is translucent, about 4-5 minutes.  Stir in garlic and cook for 1 minute more.

Add broth, carrots, tomatoes, bay leaves, tomato paste, balsamic vinegar, sea salt and ¼ cup of the fresh basil leaves. Cook, uncovered for 25 minutes until carrots are very soft.

Remove bay leaves and allow the soup to cool slightly, then transfer half of the soup to a blender, add remaining basil and blend until smooth and creamy. Transfer the blended soup to a large bowl, then repeat blending with the second half of the soup . Return all of the blended soup to the pot and re-warm it gently before serving. Top each bowl of soup with finely chopped fresh basil leaves for garnish.

Dee McCaffrey
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