Preheat oven to 350 degrees.
Clean and quarter tomatoes. Toss with olive oil, salt and pepper. Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat. Saute onion and garlic until translucent. Add in the roasted tomatoes and continue to saute for 1 minute. Add in 3 cup stock, basil, paste and stir continuously over med heat until paste has dissolved into the broth. Season with salt and pepper. Bring to a low boil, reduce heat to low. Cover and simmer for 30 minutes. Puree in blender until smooth. Serve hot and garnish with chopped basil.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 54 (38%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 7.2mg||2 %|
|Sodium 447.9mg||15 %|
|Potassium 542.2mg||14 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 13.5g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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