Heat the ghee or oil in a large soup pan. Now, add in the garlic and cook for 30 seconds, until fragrant. Stir in the onion and 1/2 teaspoon sea salt. Cook for 3-4 minutes, stirring frequently, until softened.
Pour in the diced, and whole tomatoes, broth, coconut milk, spices, remaining salt, and coconut sugar.
Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes, stirring every so often. Use a wooden spoon to try and break apart the tomatoes.
After 40 minutes is up, use an immersion blender to puree the mixture into a creamy blend.
Now, pour the mixture evenly into ramekins, 3/4 full (I used 6, and you will have plenty leftover)
To make the breaded mixture on top, find the instructions –> here <– from my pot pies recipe.
Preheat the oven to 400 degrees Fahrenheit.
Top each ramekin with the bread mixture. Bake in the preheated oven for 30-35 minutes, until edges turn a golden brown.
Serve these soup bowls with some of your favorite creamy cheese, yogurt and some pesto!