tomato soup

Do you eat your tomato soup from a can? Here's why you shouldn't: preservatives! We made my favorite tomato soup this weekend. It is so easy, delicious, and makes great weekday lunches!

1/4c evoo
2 yellow onions, roughly chopped
5 cloves of garlic
1/2 jalapeno, seeds removed and diced
15-20 roma tomatoes, quartered
salt, pepper, basil, oregano, bay leaf & paprika
1/2c red wine
1/2 chopped cilantro

Combine evoo, onion, garlic, jalapeno, tomatoes, and herbs in a large pot. Let simmer for at least 30 minutes until all ingredients are soft. Remove bay leaves. Remove from heat and puree with an immersion blender until smooth. Add cilantro and red wine then continue to blend until smooth. Return to heat for about 5 minutes.
Serve with crackers... or guacamole grilled cheese sandwiches!

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