a few tablespoons of olive oil
4 shallots, chopped
2 cloves of garlic, smashed
1/2 cup white wine
4 cups veggie broth
1 cup coconut milk (I used full fat), plus more if needed at the end
1/2 cup sun dried tomatoes (from a jar, packed in oil)
pinch of dried oregano
red pepper flakes
handful of coarsely chopped fresh basil, plus extra for garnish
2 teaspoons balsamic vinegar (or to taste)
1-2 teaspoons or so maple syrup or a pinch of sugar (optional, to taste)
1/4 cup toasted pine nuts (optional, but adds a nice richness)
salt & pepper
Heat oil a medium pot, heat oil over medium heat. Add shallots and garlic, some salt & pepper, and cook until the shallots are transluscent. About 4 minutes.
Add wine, stir, and let the wine cook out for another few minutes. Add broth, coconut milk, and sundried tomatoes and a pinch of dried oregano and red pepper flakes. Stir, then reduce heat and let simmer for 30 minutes or so.
Remove from heat, add a handful of basil and blend the soup until smooth, ideally in a Vitamix or similar.
Taste and add balsamic, maple syrup or sugar, and pine nuts. Give the blender just a few pulses. Taste and adjust seasonings. Serve with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes on top.
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