creamy sun-dried tomato basil soup
Recipe type: soup, appetizer
Serves: 4
  • 2-ounce package of sun-dried tomatoes, soaked in 1/2 cup water
  • 1 purple onion, diced
  • 3 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 2 1/2 cups chicken broth
  • large handful of teardrop tomatoes, sliced
  • 2 tablespoons basil or handful of fresh chopped basil leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5.4 ounce can coconut cream
  • optional: garnish with pine nuts
  1. Soak sun-dried tomatoes in 1/2 cup water for at least 30 minutes.
  2. Chop the purple onion and cloves of garlic.
  3. In a medium saucepan, saute chopped onion and garlic in olive oil for five minutes.
  4. Add chicken broth, sun-dried tomatoes with the soaking water, teardrop tomatoes, basil, salt, and pepper to the saucepan and bring to a boil.
  5. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.
  6. Pour coconut cream into the large Vitamix container.
  7. Add contents of the saucepan, cover, and blend until smooth for at least a minute.
  8. Serve warm with optional pine nuts as a garnish.
Recipe by The Naked Avocado at