Ingredients:
Soup
1 big tomato cut into rough cubes
4 pinches of salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 (28-oz) can of fire roasted tomato
3 cups vegetable broth
1 cup canned coconut milk, plus extra for drizzling
1 tablespoon brown sugar
Croutons
2 Cups rye bread cubed
For the soup: In a large Pot, heat tomato cubs over medium- high heat. Add oregano and basil cook for a minute. Add canned tomatoes and veg broth, bring to a boil. Remove from heat, and puree with a blender or immersion blender. Return to heat add in the coconut milk and the brown sugar. Season to taste.
For the croutons: In a large skillet dry saute bread cubes for about 10 min. Season with salt and pepper while cooking.
To serve: Distribute in bowls, top with drizzle of coconut milk, basil if you wish, and croutons.
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