Preheat oven to 350
Arrange the Tomatoes and Onions on a baking sheet. Sprinkle them with the Garlic and Basil. Drizzle with the Coconut Oil then bake for 45 minutes. Stir them on the baking sheet halfway through
While the vegetables are roasting place 1 C of Chicken stock and 1 C of water on a small pan with a fresh Chicken breast and bring to a boil. Once it boils reduce heat and allow to simmer for 15 minutes. Remove the chicken breast to shred the meat then set aside the meat in the fridge for later
When the vegetables are done roasting place them in a crock pot and pour in 1 Cup of Chicken Stock. Cook on High for 1-2 Hours or on low for 4-5 Hours
Use an immersion blender to puree the vegetables. Add in the Coconut Milk and the Shredded Chicken. Season to taste (about 3 tsp of Kosher salt and 1 tsp of Black pepper). Allow to cook for 30 more minutes on low then serve with a sprinkling of Cilantro
Might also add 1 tsp of Crushed Red Pepper to give it a little spice.
To make a Vegetarian version leave out the Chicken in step 2 and substitute Vegetable Stock for the Chicken Stock in Step 3