Creamy Veggie Tomato Soup

Ingredients:

• 2 tbsp extra virgin olive oil

• 1 large large yellow onion, diced

• 5 garlic cloves, minced

• 2 zucchini, chopped

• 8-10 organic vine tomatoes, diced (28 ounce can crushed tomatoes)

• 4 cup organic chicken bone broth or vegetable broth

• 2 bay leaves

• 1/4 cup nutritional yeast (optional)

• 1 teaspoon red chili flakes

• 1 teaspoon dried thyme

• 2 tbsp oregano

• 2 tbsp basil

• 1 tbsp paprika

• Salt & pepper to taste
  

Instructions:

1. Wash and chop veggies

2. In a large pot, add olive oil and turn heat to medium

3. Add diced onions and garlic and sauté until transparent.

4. Add diced zucchini, tomatoes, cook for a few minutes; stirring occasionally

5. After simmering for a few minutes and add broth and all spices

6. Lower heat to medium-low. Stir, cover, and cook for about 35 minutes; stirring occasionally

7. Place soup mixture in a high speed

8. blender. Blend until desired consistency is reach - I like mine a little chunky

9. Place the pot back on the stove, still on medium-low, and stir in coconut milk.

10. Cook for just a couple more minutes. Top with nutritional yeast, chickpeas, and season with salt & pepper