1 14.5oz Can of Canned Tomatoes
1 Cup Miso Ginger Broth (I only used because I was out of vegetable broth, but you can use veg)
1/4 Cup Fresh Basil, ripped or chopped
1 Tbsp. Garlic, Chopped
1/2 Medium Yellow/White Onion, Chopped
Pinch of Oregano
2 Tbsp. Olive Oil
2. Once the onions are soft, add the tomatoes, basil, oregano, and broth.
3. Let simmer for 15 minutes, stirring occasionally.
4. Transfer to a blender or bullet and add salt or pepper to taste.
5. Toast some gluten free bread, smother it in butter, and eat with the soup. Then make another bowl and repeat.