3 – 28 ounce cans crushed Tomatoes
1 – 13.5 ounce can Coconut Milk
2 cups Water
5 Cloves Garlic
1 tablespoon Oregano
2 tablespoons dried Basil
2–3 tablespoons Raw Honey (depends on how sharp your tomatoes are)
1-teaspoon salt
½ teaspoon pepper
Place all ingredients in a Dutch oven or heavy bottomed pan.
Simmer for 30 minutes.
Blend with an immersion blender until smooth.
Stir in honey one tablespoon at a time until the soup loses its sharp flavor. It shouldn’t be sweet, just not sharp.
Serve!
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