Homemade Tomato Soup in Minutes

I love tomato soup, but have a difficult time finding a store made version. So I found this recipe and modified it for my kitchen. It is simple quick and delicious! I kick it up by using Italian or Mexican spiced diced tomatoes. The texture is thicker and more hearty than the canned versions, making it much more satisfying on a chilly winter's day.

In a deep stainless steel bowl add:

3 12 ounce cans diced tomatoes

2C organic vegetable broth

1C half and half

Kosher salt

Cracked black pepper

1 tsp. garlic powder or 4 cloves freshly pulverized garlic

Empty the tomatoes into the bowl and using an immersion blender process until smooth. Add the seasonings and whir until thoroughly blended. Slowly add the half and half and blend until creamy and smooth. Add your vegetable stock, beating until thoroughly incorporated.

Heat over medium low until thoughly warmed. Serve with grilled cheese sandwiches or good crusty bread.