Creamy Tomato Soup

Creamy Tomato Soup

Today I made tomato soup for lunch and topped it with some left over diced chicken breast alongside some left over roasted beets, carrots, and kale. The veggie recipe I made was the same as this one, minus the shrimp.  I loved how the soup turned out and plan to make it again as a side dish or by adding in some meatballs next time!!

Creamy Tomato Soup
1 tablespoon coconut oil
1 red onion, finely diced
3 garlic cloves, minced
2 14.5 oz cans of organic diced tomatoes
1 can coconut milk
1 teaspoon sea salt
1 teaspoon dried thyme
Black pepper to taste

In a large soup pan, saute the onion in 1 tablespoon of the coconut oil until the onions start to turn brown. Add the garlic and saute for another minute or two.  In a food processor combine the 2 cans of diced tomatoes and the cooked onion and garlic mixture and blend until smooth.  Pour the mixture back into the soup pot.  Add the coconut milk, and spices and bring to a boil.  Simmer for 10 minutes and serve!  Serves 3-4.