My Favorite EASY Homemade tomato soup

Ok I'm admittedly NOT a cold weather person, but I DO love soup! And when I can make it instead of getting it out of a can, it's even better! You can change out the vegetable broth for chicken broth or even beef or bone broth of either. PERSONALLY vegetable broth has so much more flavor for this soup, so if you've not tried it with vegetable broth, do that!

2 Tblsp. Olive Oil, or Grapeseed or Avocado oil

1 medium yellow onion, diced

2-4 garlic cloves minced

salt and pepper to taste

1 can (28 oz) peeled whole stewed tomatoes with juice

1 can (14 oz) Italian style diced tomatoes, with juice

2 cups organic vegetable broth or stock

Heat oil in a large soup pot over medium low heat until it's kind of shimmering. Add onions and cook for 10-15 min, just until they are soft and maybe kind of caramelizing. Add your garlic and cook for only 1-2 min, you don't want this to caramelize...just want to smell the garlic cooking, it burns quick, ask me how I know lol :). This is when I season with salt and pepper, this brings out the sweetness. Go ahead and add your tomatoes and stock or broth, and scrape the bottom of the pan as the liquid is deglazing it. Bring to a boil, and then lower the heat and simmer for only 5 min.

Then pull off the heat and throw it in a vitamix or a Ninja or even an immersion blender will work. I do this in batches and just blend it to desired level of smooth. After this just add it back to pot, and heat back up if needed. It's ready to serve at this point. I also like fresh basil at this point, but not everyone does.

I also serve this with a piece of ezekiel bread that I top with 1 oz of sliced cheddar and then broiled. My kids call it cheese toast. This is also good with an ezekiel tortilla quesadilla. If you've never tried ezekiel bread or tortillas, it's usually in the healthfood section in the frozen section. It's low carb high protein high fiber and delicious!

Happy Fall Ya'll!