This quick, delicious soup is an easy way to have a hot vegetarian meal in mere moments. I sometimes make a big batch and pour it in to-go thermoses for multiple lunches. In the winter time, it's nice with chopped flat leaf parsley, while fresh basil is nice in the summer. Year-round, I garnish it with extra pepper and a drizzle of heart-healthy extra virgin olive oil.

Ingredients

2 tsp extra virgin olive oil

1/4 cup chopped onion

2 cloves garlic, chopped

1 can fire-roasted crushed tomatoes

1/2 cup water or broth (vegetable or chicken)

2 tbsp half-and-half

salt and pepper to taste.

Preparation

In a medium soup pot, head the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for 1-2 minutes, until fragrant. 

Add the tomatoes and water/broth and stir well. Cover and cook for 7-8 minutes, until soup begins to simmer. 

Stir in half-and-half and puree in a blender, food processor or using an immersion blender if desired (it's also quite good if you don't puree it). Season with salt and pepper to taste.

Serves 1 (as a whole meal) or 2 (as a starter).