Easy Peasy Tomato Soup

Literally. Add a grilled cheese* and you WIN.


1 medium onion, minced
4 cloves garlic, minced
olive oil

3 c veggie broth
1 28oz can tomatoes
2 bay leaves

fresh cracked pepper


Saute onion and garlic in olive oil in a soup pot until aromatic. 

Add broth, tomatoes and bay leaves. Bring a boil, reduce to a simmer for 20 minutes. 

Turn off heat, remove bay leaves. Puree using an immersion blender (this was honestly the best investment we ever made), or using a traditional blender. 

Top with fresh ground pepper. Serve with a hot grilled cheese and call it dinner.


*Tips for a guilt free grilled cheese: Use sprouted whole grain bread, spread lightly with coconut oil instead of butter. Fill with a little bit of sharp cheddar, lots of avocado & steamed spinach. It will stay super creamy and you'll never miss the butter and extra cheese. Extra dose of greens to boot.


Serves 4 as a side, 2 as a main.
Recipe modified from an old issue of Good Housekeeping Magazine.