5 Ingredient Velvety Tomato Basil Soup
4 large, ripe, firm beefsteak tomatoes (seeded and diced)
3-1/2 cups plain tomato juice (preferably organic)
1 cup coconut milk (the kind in a can, which is thicker than the coconut milk in a container)
1 stick butter (regular or vegan)
about a dozen fresh basil leaves
Combine the diced tomatoes and tomato juice in a large saucepan, and bring to a simmer over medium-low heat. Reduce heat as needed and continue to simmer for 30-35 minutes. Using a stick immersion blender, puree tomato mixture, along with the fresh basil leaves, to desired smoothness. (if you don’t have a stick immersion blender, you can transfer the tomato mixture into a blender in batches to puree and then return to saucepan).
Return heat to medium low and stir in the coconut milk and butter. Whisk frequently until butter is fully melted, being careful to not let the soup boil. Remove from heat, season with sea salt and black pepper to taste and serve for your favorite soup garnishes. Makes 3-4 servings.