Tomato Basil soup

Ingredients
- 1 can of diced tomatoes
- 1 can of broth (same size as the tomato can you are using)
- 1 can of water (use the empty tomato can to measure)
- 1/3 cup of coconut milk
- 4-5 cloves of garlic
- 1 Serrano chilli
- Pam spray or Olive oil
- Salt to taste
- Need a blender


Preparation

• Put a deep sauce pan on medium heat and pour in the tomatoes, broth and water
• Salt a little and cover to cook for 20 minutes 
• Uncover and let boil for about 5-6 minutes at least
• Cut the garlic and chilli into chunks
• Spray Pam on a shallow pan and turn to high on the stove
• Throw in the garlic and chilli and toss around
• Leave it on the heat for a few seconds at a time to get some nice roasted color on it (darker the better roasted taste)
• Once roasted, add the garlic and chilli to the tomato mixture and let it boil another 2-3 minutes
• Let it all cool
• Take your blender out and blend this as smooth as possible
• Transfer back into the deep pan and bring back to medium
• Pour in the coconut milk and add salt as desired
• Close and let boil for about 6-7 minutes
• Top with basil leaves if you have and serve