3 tablespoons coconut oil

1 thinly sliced onion

1 teaspoon salt

32-oz-diced tomatoes

15 oz coconut milk


  1. In a large saucepan over medium heat, add coconut oil Add the onion and 1/2 teaspoon salt. Cook over medium-low heat, stirring occasionally, until the onion is very tender, about 10 minutes.
  2. Stir in the diced tomatoes and 4 cups of water (3 cups, for a slightly thicker soup) and remaining 1/2 teaspoon salt. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for 20 minutes.
  3. Using an immersion blender, purée the soup until smooth. Whisk in the coconut milk and check for seasoning. Let the soup simmer for another 10 minutes. Ladle into bowls and garnish with chopped herbs.