Healthy Creamy Garden Tomato Basil Soup

Heat 1 tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, chopped, and sauté until softened and translucent, about 5-7 minutes.

Add 3 cloves of minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.

Stir in 2 pounds of cored and roughly chopped ripe garden tomatoes, 4 cups of low-sodium vegetable broth, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of granulated sugar (optional, for balancing acidity). Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the tomatoes are very soft and easily mashable.

Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being cautious with hot liquids (vent the lid and cover with a kitchen towel).

Return the pot to low heat. Stir in 1/2 cup of light coconut milk and 1/4 cup of fresh chopped basil leaves. Heat gently for another 2-3 minutes, just until warmed through, but do not boil.

Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired. Serve hot, garnished with a fresh basil leaf or a drizzle of olive oil.