So, I have a tendency to get overexcited about beautiful produce at the grocery store or farmer’s market. Especially tomatoes. This often leads to overbuying, which eventually leads to mushy tomatoes because I can’t use them all! The solution: tomato soup!

You will need:

• 3/4 white onion
• 1/2 clove garlic
• 4 cups tomato (more or less depending on how many you have)
• 1 can chicken broth
• Basil
• Bay leaves
• Salt and pepper 
• Cream or coconut cream if desired

To begin, sauté onions and garlic. I added some leftover red pepper  that I had in the fridge.

Next, I washed and cut all of my beautiful tomatoes.

When onions become translucent, add tomatoes. Let cook on medium for 10 minutes, or until tomatoes become soft.

Next, add whole basil leaves and 4-5 bay leaves.

1. Stir together and then add chicken broth.

Let simmer for another 15 minutes. Pull yo basil leaves and bay leaves with tongs. If you really like basil, this is the time to add some extra fresh chopped basil. Then, use a hand blender to mix everything together!

After the soup is blended, you can add a splash (or two) of cream or coconut cream/milk to add a little extra creaminess to the soup.  I’m freezing mine to have with grilled cheese when the weather starts to get cool!