Paleo Tomato Soup

1 Leek, white part and green part, washed well and diced (can also substitute onion)
6 garlic cloves, minced
2 T. organic coconut oil
1 28 oz. can Muir Glenn Fire Roasted diced tomatoes
8.5 oz. full fat coconut milk
1 c. organic chicken broth
Fresh chopped basil, opt.

Melt coconut oil in pan, saute leek (or onion) and garlic until aromatic and softened and set aside. Puree tomatoes, pour half of the tomatoes in a saucepan; add the leeks and garlic to the blender and puree - add to the rest of the tomatoes and add the chicken broth and coconut milk and basil (if using). Heat 10 minutes, add salt and pepper to taste.

Serving Size: Makes 4 servings