Creamy Tomato Soup for 2
A small can of diced tomatoes, coconut milk, onion, garlic, Italian seasoning and 15 minutes is all you need to create a tomato soup any vegetarian or vegan would love. On the label of the can of tomatoes I purchased read “field to can same day”. Wow.
½ tablespoon extra-virgin olive oil
1 large onion, about 4 ounces or 1 cup thinly sliced
2 cloves garlic, thinly sliced
½ teaspoon Italian seasoning
½ teaspoon kosher salt
1 (14.5 ounces) can of diced tomatoes
½ ( 13 ounces) can coconut milk, about 7 ounces (3/4 cup + 2 tablespoons)
Freshly ground pepper
First caramelize the onions. Place a medium sized pot over medium heat and add the olive oil, onions and a little kosher salt. Stir to coat. Cook onions stirring occasionally, about 5-10 minutes or until they have turned golden brown. If they are sticking to the pan bottom, turn heat down or add a few teaspoons of water to help deglaze the pan.
Once the onions have caramelized, reduce heat, sprinkle in the Italian seasoning and garlic and cook another minute.
Add in the tomatoes and coconut milk. Simmer covered for 5-10 minutes.
Using a blenderizer (stick blender), puree until smooth. Taste and add more salt or pepper. 
Serve with a slice of crusty bread or freshly baked Brazilian Cheese Buns.