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In a large pot, heat oil over medium heat.
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Saute onions for 3-5 minutes or until they start to soften and turn translucent.
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Stir in garlic and cook another minute.
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Add chopped or canned tomatoes, pesto, bay leaves, thyme, salt, and pepper.
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Cover and simmer 30 minutes.
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Remove bay leaves and puree using an immersion blender or cool and use regular blender.
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Stir in coconut cream and reheat as needed, serve hot.
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Add garnishes to each bowl, if desired, and enjoy.