One of the things we love, but haven’t had in a long time, is tomato soup. We’ve made tomato basil soup a few times in the past, and it’s been tasty. But this time, we wanted to spice things up a little bit. Especially with the winter weather we have been having, it’s nice to have a flavorful and rich bowl of tomato soup to welcome you after walking home from work.

This soup is not your traditional tomato soup, and we think you’ll appreciate the subtle differences. It is great accompanied with a salad, or as an appetizer before a larger entrée. Let us know what you think of this tasty tomato soup!



Ingredients

5 large cloves garlic

2 1/2 C sliced and chopped sweet onion

1/2 C coconut oil

2 28-oz cans diced, fire roasted tomatoes

2 C beef broth

1 C red wine (we used a cabernet sauvignon)

2 bay leaves

1 C loosely packed, torn basil leaves

Method

Sauté onions in melted coconut oil for 15 minutes in a dutch oven.

Add garlic and sauté for an additional 3 minutes.

Pour in wine and simmer for 5 minutes, until sweetness from wine mellows.

Add broth, tomatoes, basil, and bay leaves. Then simmer covered for 20 minutes.

Allow to rest 5 minutes, remove bay leaves, and serve.

We hope you’ll love this tomato soup as much as we do; please share with your friends, and subscribe to stay up to date with our newest recipes!