Coconut tomato and artichoke soup
Ingredients
- 1 pint cherry tomatoes, halved **
- 1 large yellow onion, diced
- 1 garlic clove, minced
- 1 tablespoons butter
- 1/2 tablespoon coconut oil
- 2 teaspoons maple syrup
- 1-1/2 teaspoon salt
- 794 gram can crushed tomatoes
- 1-1/2 cup vegetable stock
- 425 gram can artichokes, drained and dried
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup coconut milk
- Fresh thyme leaves, for garnish
- Parmesan cheese, for garnish
Directions
- In a soup pot on medium high heat, melt the butter and oil; add the onion, garlic and salt, and cook, stirring, for three minutes. Add the cherry tomatoes, artichokes, basil and oregano, and cook for an additional five to seven minutes; add the vegetable stock and bring to a simmer. Simmer for 15 minutes.
Optional step
- Blend the soup to your desired consistency with a hand blender.
- To finish the soup, stir in the coconut milk.
- To serve garnish the soup with fresh parmesan and thyme leaves.
