Creamy Tomato Soup

Instructions:

1. Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat a drizzle of avocado oil over medium heat until shimmering.

2. Cook the onions: Add the chopped onions and cook, stirring occasionally, for about 5 minutes, until softened and translucent, releasing their natural sweetness.

3. Add garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Avoid burning the garlic as it can turn bitter.

4. Combine base ingredients: Pour in the canned tomatoes, water, veggie bouillon, and milk. Stir until well combined.

5. Season the soup: Add chopped fresh basil (or dried), honey to balance the acidity, and season with salt and pepper to taste. Sprinkle in dried oregano and a pinch of crushed red pepper flakes for a gentle heat. Stir to combine.

6. Simmer: Increase the heat and bring the soup to a gentle boil. Reduce to a low simmer and cook uncovered for 20 minutes, allowing the flavors to meld.

7. Blend: Turn off the heat and let the soup cool slightly for 10 minutes. Using an immersion blender, puree the soup until smooth and creamy. (If using a regular blender, work in batches, blending carefully before returning the soup to the pot.)

8. Serve: Ladle into bowls and garnish with grated parmesan or fresh basil leaves if desired.