Tomato-Coconut-Basil Soup

Makes 6 servings

¼ cup vegetable oil

1 ¾ cups diced onions

¼ cup whole peeled garlic cloves

2 - 28 oz cans diced tomatoes

1 - 14 oz can coconut milk

1 vegetable bouillon cube

3 tbsp evaporated can sugar or granulated sugar

1 tbsp sea salt, or to taste

• extra-virgin olive oil

• fresh basil leaves, chopped

In a large saucepan, warm vegetable oil over medium heat and add onions and garlic; sauté until onions are lightly golden, approximately 8 minutes.  Add canned tomatoes, and their juice, coconut milk and bouillon cube and stir; turn heat to high, bring to a boil, then turn down to low and simmer for 20 minutes.

Stir in sugar and salt and remove from heat.  Puree in a blender or with an immersion blender.  Ladle soup into bowls and drizzle with olive oil.   Garnish with chopped basil leaves.

- Kim