Ingredients
- In a heavy bottom pot over medium heat, add oil and onions. Sautee until lightly browned and translucent, then add garlic.
- Add crushed tomatoes, vegetable stock, herbs, salt and pepper. Bring to a boil then cover and simmer for 10-15 minutes.
- For a creamy soup, remove from heat and use an immersion blender in the pot and blend until smooth. Otherwise, cool soup to room temperature and pour to a traditional blender; pulse until smooth.
- Return to low heat and add heavy cream.
- Serve warm, and top with Katz Gluten Free Garlic Croutons. Enjoy!