Creamy Tomato Soup – No dairy

2 tablespoons clarified butter (Ghee)
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
28-ounce can of crushed or diced tomatoes
1.5 cups chicken stock (or vegetable stock)
1 cup unsweetened coconut milk
2 tbsp minced fresh basil + some for garnish
1 tbsp tomato paste
1 tbsp balsamic vinegar

– Heat the butter over medium heat in a large pot
– Add the onions, and sauté until tender
– Add the garlic and sauté for 1 min
– Add the remaining ingredients, bring to a boil, reduce heat and simmer for 20 minutes
– Transfer to a blender (vitamix or use an immersion blender) to puree
– Serve, topped with some minced basil

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