This super clean tomato basil soup is chocked full of hidden veggies and perfect for cold winter days. I can eat it during my competition prep and my family loves it too. Give it a try!
1 Tblsp Coconut Oil
1 White Onion (chopped)
1 Red Onion (chopped)
2 Tblsp. Minced Garlic
2 Cans Organic Fire Roasted Tomatoes
1 Squash (chopped)
1 Zucchini (chopped)
1 Jar Organic Tomato Juice
2 Tblsp. Organic Basil Paste
1 Tblsp. Dried Basil
1 Tblsp. Italian Seasoning
Sea Salt and Black Pepper to taste
In a large soup pot, heat coconut oil over medium heat until liquid. Add white onion, red onion and garlic, heat until white onions are opaque. Add canned tomatoes (do not drain), squash and zucchini. Heat through, stirring often. Add tomato juice, basil paste, dried basil, italian seasoning, salt and pepper. Simmer for 8-10 minutes, stirring occasionally.
Use a slatted spoon to remove chopped veggies from pot and put in a blender or large food processor. Blend until smooth (or desired consistency). Return veggie blend to soup pot, stir well and serve!