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n a large dutch oven or stock pot, heat 1 tablespoon olive oil. Add carrots and onions and a healthy pinch of salt and cook for 3-5 minutes, until the onions are translucent and the carrots start to soften. Then add in garlic and cook for another 2 minutes. Next, add in the sun-dried tomatoes and cook for a 1-2 minutes.
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Add in the tomato pasta and cook until it is rusty in color, about a minutes.
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Deglaze the pot with balsamic vinegar to help lift the brown bits from the bottom of the pan and add them to the soup (which creates extra flavor).
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Add in the tomatoes and their juices and cook for 15-20 minutes so the tomatoes break down and release their juices.
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Finally, add the chicken brown, salt and pepper, coconut sugar, and basil leaves and cook for another 15-20 minutes.
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Use an immersion blender or regular blender to blend all the ingredients and create a smooth soup.
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Taste the soup and adjust seasonings as necessary.
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Serve with crusty bread or grilled cheese. And ENJOY!