ingredients

1/4 cup Pompeian Organic Extra Virgin Olive Oil

1 cup diced onion

2 teaspoons minced garlic

1/4 cup tomato paste

2 (28-oz.) cans whole peeled tomatoes

2 tablespoons Pompeian Organic Balsamic Vinegar 

2 cups water

1⁄2 cup full fat canned coconut milk

1/2 teaspoon black pepper

2 teaspoons sea salt

preparation

  1. Warm olive oil in a large heavy pot over medium heat.
  2. Add the onion, garlic and tomato paste. Cook 5-10 minutes, stirring often.
  3. Add cans of tomatoes with juices, balsamic vinegar and water to pot. Bring to a simmer for 30 minutes.
  4. Remove soup from heat; add coconut milk, salt and pepper.
  5. Using a stick blender (or high speed blender) carefully purée soup until smooth.