INSTRUCTIONS

1. In a large pot, heat the olive oil and butter together over medium heat. Add the onions stirring occasionally until they are soft, about 10 minutes. Add in the crushed garlic and sauté until fragrant, about 2 minutes. Drop the heat to low and add in the arrowroot starch, stirring to thicken the onion mixture, careful not to burn.
2. Stir in the whole tomatoes, jarred roasted red peppers and bone broth. Season with Italian seasoning, salt, pepper and red pepper flakes. Over medium heat, bring the soup to a boil and simmer for 15-20 minutes.
3. Add in the basil and coconut milk. If you are using a blender, remove soup from the heat and let cool, then blend in batches. Do not blend hot liquid, it will explode!! If you are using an immersion blender, remove from heat and blend until smooth.
4. Optional, but encouraged: Heat a skillet over medium low heat. Butter outer sides of the sourdough bread and arrange cheese on the inside. Sprinkle garlic powder on the outer slices so it sticks to the butter. Cook low and slow, flipping once golden brown and until cheese is melted. Slice into croutons and serve on top of the tomato soup.