2 14.5 oz. cans or jars of organic petite diced tomatoes
1 14.5 oz. can of organic coconut milk
1 t organic, cold filtered extra virgin olive oil
1 T organic crushed garlic
1 medium yellow onion, chopped fine
1 t fresh ground pepper
1 t sea salt
1-2 t corn starch (optional, for additional thickening if desired)
4 T fresh sweet basil, coarsely shredded
Begin by sauteing the onion in the olive oil along with the crushed garlic in a sauce pan large enough to accommodate all of the ingredients. Once the onions become translucent, add the tomatoes, coconut milk, pepper, and sea salt. Turn stove to medium heat. You may use a wire whisk to blend everything together if you find the coconut milk is hard to blend.
Once all of the ingredients are thoroughly blended, bring the soup to a boil just for a minute or two. Turn the heat back down to medium. If you find that the soup is not thick enough for your taste, add one to two teaspoons of corn starch. Simmer for roughly 30 minutes on low.
Once the soup is done cooking, add the fresh sweet basil and blend into the mixture, or you may wish to keep it in on top as a decorative garnish.