Makes: 2 SERVINGS (2 PINT-SIZE MASON JARS)
2 cans (14.5 ounce) fire roasted diced tomatoes
1 can (13.5 ounce) full fat coconut milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt, plus more to taste
1 tablespoon olive oil
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/3 cup loosely packed fresh basil leaves OR 2 tablespoons dried basil
In the pitcher of a blender, combine all ingredients. Blend on high until very smooth.
Pour into pint-size Mason jars. Seal lids and stash in fridge for up to a week.
To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
Pairs well with Chopped Italian Salad
Source: Wholefully