1 cup onion, chopped
3 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 (28-ounce) can diced tomatoes
½ teaspoon salt
2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)
½ teaspoon dried thyme
1½ tablespoons brown sugar
2 cups water
dash of cayenne pepper
1 cup coconut milk
In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.
Add the remaining ingredients, except the coconut milk, and simmer for 20 minutes.
After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.
Transfer the soup back to the stovetop and heat to your desired temperature.
Ready in about 45 minutes
Makes 4-6 servings
Source: Adventist Review, 4 November, 2016