Creamy Tomato Soup
3 Tbsp Olive Oil
1 yellow onion, diced
1 tsp minced garlic
1 Tbsp Alchemy Italian Blend
2 (15 oz) cans fire roasted diced tomatoes
3 cups chicken broth (or vegetable broth)
1 cup heavy cream (or canned coconut milk)**
In a dutch oven or large saucepan, heat oil over medium-high heat. Add onions. Saute for 3-4 minutes or until translucent. Add garlic and Alchemy Italian Blend. Saute additional 3-4 minutes. Add tomatoes and broth. Heat through (about 5 minutes). Using a hand held immersion blender, puree soup until smooth. Bring to a boil, reduce heat and simmer for 10 minutes. Add heavy cream. Mix well. Serve.
**omitting cream will still leave a delicious soup
