This soup is amazing and perfect for any time of the year. Want to be even more hands off? Add everything in large chunks, don't worry about peeling anything! After you puree, strain through a fine mesh colander to remove all of the skins (or leave in if you like the texture). Best served with a grilled cheese sammy!
Ingredients
or2 tablespoons olive oil
or3 cloves garlic, chopped
or1/4 cup all-purpose flour
or1 tablespoon salted butter (or olive oil to make it vegan)
or1 teaspoon black pepper
or2 cup chopped tomatoes (any color works!)
or6 cups chicken broth (or vegetable stock if you want to make it vegan)
or1/4 cup half & half (or canned coconut milk to make it vegan)
or1/4 chopped roughly chopped basil leaves
Preparation
1.
Over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until tender and soft, about 10 minutes. 2.
Add the salt, pepper, butter, and flour, and stir to combine. Cook this for about 5 minutes, or until the mixture starts to bubble and steam (it will be a bit thick).3.
Add the tomatoes and vegetable broth, stir to combine. Turn down the heat to medium-low and simmer for 30 minutes, or until thickened, bubbly, and delicious.4.
If you like a chunky texture, leave the soup as-is. If you like a smoother texture, use a stick blender or CAREFULLY transfer soup to a blender or food processor and puree in small batches until smooth.5.
Return the soup to the pot, add the basil and cream, stir to combine. Taste and add any seasonings. 
