Ingredients
2 tbsp coconut oil or EVOO
2 onions, chopped
2 tsp minced garlic
2 15 oz cans fire roasted tomatoes 1⁄2 cup basil
2 tsp dried Peachy hebs
1 can coconut milk or whole milk
1⁄2 c Parmesan cheese
2 cups fresh organic spinach or 1 cup frozen
1-2 cups stock or tomato juice (if needed depending on desired soup thick or thinness) 1 cup frozen peas (optional)
Salt and Pepper to taste
Directions
Heat oil in a soup pot, add inons, cook until caramelized, about 8 minutes (until brownish and sweet).
Add garlic, tomatoes, fresh basil, spinach and dried herbs.
If desired, use an immersion blender to mash tomatoes, basil and spinach in smaller pieces. Add coconut milk, let simmer for 10 minutes.
Add Parmesan cheese and peas simmer for another 3-5 minutes. Garnish with fresh basil before serving.
Makes 6-8 servings.
Nutrition Information per 10 oz serving:
275 Kcal, 6 g Protein, 18.75 g Carbs, 20 g Fat, 3 mg Cholesterol, 4.5 g Fiber, 400 mg Sodium, 246 mg Potassium