It is supposed to get cold here, so tomato soup sounds really yummy. Since it is winter, almost, tomatoes are not in season. But fear not, if you have some canned, diced tomatoes, you are all set.
Canned diced tomatoes
Fat of choice (I like bacon or coconut oil)
Milk of choice (I like coconut milk, but cow’s milk works as well)
Italian seasoning or basil ( I use a mix that the local herb society makes and sells at their annual market)
First, in a medium saucepan, sauté the onion in the fat of your choice. When the onion is soft, add the tomatoes (juice included) and herbs to the saucepan and bring to a boil. Then run your immersion blender through the soup. Add milk until the soup reaches the desired level of creaminess. Let simmer for 20 to 30 minutes.
Serve or refrigerate for later or freeze. Or make a big batch and do all three! Enjoy!