1 cup coconut milk (I used full fat), plus more if needed at the end
½ 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)
¼ cup toasted pine nuts (optional, but adds a nice richness)
Sea salt and fresh black pepper
Heat the oil in a medium pot over medium heat. Add the shallots and garlic and some salt & pepper and cook until the shallots are translucent, about 4 minutes.
Add the wine, stir, and let the wine cook out for another few minutes. Add the broth, coconut milk, and sun dried 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 the balsamic, maple syrup or sugar, and pine nuts, if using. 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.
Recipe by Love and Lemons at https://www.loveandlemons.com/creamy-sundried-tomato-soup/