1 red onion, roughly chopped
5 cloves of garlic, smashed
1/2 cup white wine
4 cups veggie broth
1 can coconut milk (reserve a couple spoonfuls of the cream for garnish)
1/2 cup sun dried tomatoes in oil (found perfect size at Trader Joe's)
pinch red pepper flakes
1 1/2 teaspoons dried Tuscan herbs
2 teaspoons aged balsamic vinegar
1 teaspoon maple syrup
salt & pepper
Strain the sundried tomatoes from the oil, reserving both. In a soup pot, heat the reserved oil and saute the onions until almost translucent. This should take about 5 minutes. Then add the garlic and stir for another minute.
Add the white wine and let alcohol evaporate for a couple minutes. Then add the rest of the ingredients including the sundried tomatoes set aside.
Bring to a simmer and cook for about 30 minutes until tomatoes are completely softened. Turn off heat and use an immersion blender to blend the soup well. Dish into bowls and garnish with coconut cream, extra sundried tomatoes, olive oil, fresh basil, or all of the above.