Pesto & Cream Cheese Muffin served on a warm & hearty tomato soup

Hearty and delicious addition for your winter menu.

1. Melt butter over medium heat in a large saucepan.

2. Add onion wedges, water, can of tomatoes with their juices, and ½ teaspoon of salt.

3. Bring to a simmer.

4. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

5. Blend the soup, and then season to taste.

6. Pour the soup in a bowl.

7. Add a generous swirl of coconut cream.

8. Heat muffin in the microwave for 40 seconds on high.

9. Gently dunk the muffin halves into the soup bowl or serve on a side plate.