Tomato Soup

 Adapted from Magnolia Table

Ingredients

• Four cans fire roasted tomatoes
• Onion to taste
• four cloves of garlic
• 2-3 cups of stock/bone broth
• 1 tsp of salt
• 1/2 tsp of pepper
• 1 cup fat free half and half
• basil to taste

Directions

• Swirl dutch oven with olive oil at medium heat and let garlic and onions cook
• Add tomatoes and stock, bring to a boil
• Turn down to low, add half and half and basil
• Blend until smooth