Tomato Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 4 garlic cloves, chopped
• 2 cans (400g each) diced tomatoes
• 200g cherry tomatoes
• 1 tbsp bone broth powder
• 1/2 cup cream (or coconut cream)
• Fresh basil leaves, to taste

Heat olive oil in a large pot. Saute onion, carrot, and garlic for 5-7 minutes until soft.

Add cherry tomatoes, tin tomatoes and bone broth powder. Cook until carrot is tender, about 15-20 minutes.

Stir in cream and simmer for 5 minutes.

Transfer to blender, add basil, blend until smoothie. Season to taste.