Creamy Tomato SOup

Ingredients

1 tbsp of olive oil (butter also works great here)

​1 28 ounce can organic diced tomatoes

​Salt, black pepper, granulated onion & garlic

2 stalks of celery, diced

​1 carrots diced

​1 yellow onion, diced

​4 cloves garlic, minced

​4 cups vegetable broth 

​2 bay leaves (optional)

​1 cup chopped fresh basil leaves 

½ - 1 cup of coconut milk or half and half. 

Optional - 1 Can of white beans to add after blended

Cooking Instructions

1. Heat a soup pot with the olive oil.
2. Add the celery, carrot, onion and garlic, with a teaspoon of sea salt, cook until softened, about 15 minutes until the onion is translucent.
3. Add the canned tomatoes, veggie broth, & bay leaf  (if using). Simmer covered until vegetables are very tender, about 15 to 20 minutes. The longer you simmer, the more flavor. But this can also be a quick delicious soup.
4. Add basil. Puree with a hand held immersion blender or a blender built for soup. (I love my vitamix) Add more salt/seasonings to taste. Add in white beans if using. 

Tips: 

Serve immediately, or cool completely and keep in the fridge for 5-7 days. The soup keeps well in the freezer for 3 months. If you want more of a bisque, keep the veggies a little chunkier and add more milk. Tips: