- 1 can peeled tomatoes (28 oz can)
- 1/2 yellow onion
- 1 russet potato
- 2 garlic cloves
- 1/2 tsp basil leaves
- 1/2 tsp hemp seeds
- 1 tsp sliced olives.
Wash and cut the potato in cubes. Then put them in a pot with water and boil it for 20-25 minutes. While the potato is cooking, in a large pan, heat a tablespoon of avocado oil over medium heat and add the sliced onion. Cook, stirring occasionally, until the onion is soft and a bit golden (about 8-10 minutes). Then, add a sliced garlic clove and cook everything for about 2-3 minutes. Add the can of tomatoes, including the juice (you might have to cut the tomatoes if they don’t come cut in half). Let it cook, stirring occasionally, for about 10 minutes.
Drain the potatoes and put them in a blender, and add the tomato and a raw garlic clove. Blend until you have a smooth, creamy soup. You can serve with the toppings you prefer.