Tomato Soup, creamy & Paleo

Creamy & Delicious!

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 large sweet onion, peeled and diced
4 cloves garlic, peeled and coarsely diced
One 28-ounce can crushed or diced tomatoes (Try to find ones that have NO added sugar or other ingredients)
1 & 1/⁄2 cups chicken stock (Find one with no MSG)
1 cup unsweetened coconut milk
2 tablespoons minced fresh basil or ( 1 TBSP Dried)
2 tablespoon tomato paste
1 teaspoon sea salt
2 teaspoons balsamic vinegar

Instructions

Sauteed onions

In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
This is how it looks before it is mixed & simmered

Mix in the remaining ingredients, and simmer for 10 minutes to allow the flavors to meld.
Before pureed on left, After pureed on right

Carefully pour a cup or two of the soup mixture into a blender (JUST halfway full) and puree until smooth. Transfer to a separate container, and repeat with the remaining soup mixture, working in small batches.
Serve hot. You can garnish with fresh basil if desired.