1 red onion, chopped
1/4 c olive oil (or less. I didn't use this much)
1 can 28 oz Organic Tomatoes (Trader Joes)
2 tsp oregano (dried - didn't have fresh)
20 sprigs of fresh thyme (stripped from stems)
2 bay leaves
bunch basil leaves (roll up and slice thin)
1 14 oz can coconut light milk (Trader Joes)
16 oz vegetable broth (1/2 box - Trader Joes - DO NOT USE the Hearty version)
1/4 c shredded medium coconut
salt and pepper to taste
Saute onion in olive oil. Add tomatoes, bay leaves, oregano. Simmer for 20 minutes.
Add coconut milk, basil and coconut. Simmer for 5 minutes. Blend in blender, 2 -3 cups at a time.
Garnish with slivers of basil leaves and coconut.
Kirsty made this incredibly delicious salad to go with. It's greens, goat cheese, toasted walnuts, and red beets. She makes the dressing too, so I will have to check in on what goes into it. The whole meal was so perfect for dinner. Yes, the soup was awesome. I added the coconut little by little with the intent to mellow the tomatoes. I don't think I got to a full 1/4 c, and it seemed to release more of its sugars as it simmered. In the end, it was so good, and I would even go so far as to say- it was as good as St. Honore!