Cold Quart Of Creamy Tomato Basil Recipe

Inspired by Heather's

Time40m

Serves4

(GF)

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Ingredients

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1
Prepare the Tomatoes
Wash and chop the ripe tomatoes into smaller pieces. Set aside.
2
Sauté Garlic
In a large saucepan, heat the olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes.

3
Cook the Tomatoes
Add the chopped tomatoes to the saucepan with sautéed garlic. Season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally until the tomatoes are soft and juicy.
4
Blend the Soup
Remove the saucepan from heat and let it cool slightly. Pour the tomato mixture into a blender, and blend until smooth. You may need to do this in batches.

5
Mix in Creamy Elements
Return the blended tomato mixture to the saucepan. Stir in the coconut cream, fresh basil leaves, and lemon juice. Heat gently over low heat, stirring until combined and creamy.
6
Chill and Serve
Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled. Serve cold, garnished with additional basil leaves if desired.