Creamy Tomato Soup - Gluten and Dairy Free

• 1 onion diced
• 3 cloves garlic
• 2 Tbsp avocado oil
• 2 cans (28 oz) diced tomatoes
• 1 can (15.5 oz) garbanzo beans, strained and rinsed
• ½ cup chopped, roasted red peppers
• ½ cup red wine
• 1½ cans, 13.5 oz coconut milk
• 1½ tsp salt
• ½ tsp pepper
• ½ tsp dried basil

Directions

1. In a soup pot, over medium heat, sauté diced onion and garlic cloves in the avocado oil for 5 minutes
2. Add diced tomatoes, garbanzo beans, roasted red peppers, salt, pepper, basil. Bring to a boil, then reduce heat and simmer for 30 minutes
3. Stir in the coconut milk
4. Add ingredients to a high speed blender and blend until creamy
5. Garnish with some olive oil and cracked pepper, if you like!