This soup is made with fresh tomatoes and seasoned with ground fennel seeds and fresh basil. Very very good. The soup is a brilliant red...my phone oranges it up.
2 tbsp coconut oil
1 medium onion, chopped
1 medium carrot, chopped
1 garlic clove, minced
5 ripe plum tomatoes, diced
1 (14.5) can crushed tomatoes
3 cups veg broth
1/2 tsp dried basil
1/4 tsp fennel seeds
Salt and freshly ground black pepper
Fresh basil leaves, for garnish
In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and garlic. Cover and cook until softened, about 5 minutes. Stir in the fresh and canned tomatoes, broth, dried basil, ground fennel seed, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes.
Use an immersion blender to puree the soup in the pot. Heat the soup until hot, adding additional broth, if necesary for desired consistency.
Ladle the soup into bowls, garnish with basil leaves and serve.