tomato basil soup

2 T extra virgin olive or avocado oil
2 large onions, chopped
3 celery stalks chopped
3 cloves of garlic chopped
4-28 oz can whole or crushed tomatoes
1 sweet potato peeled and coarsely chopped (or 2-3 carrots)
2 c low sodium chicken or vegetable broth
12-16 basil leaves
salt and pepper to taste

Saute oil, onions, celery and garlic for about 3 mins and then add all of the remaining ingredients.
Simmer on medium low or place in a crock pot on high for 4 hours or low for 8 hours time permitting.  Add salt and pepper to taste.  Let cool and then puree in batches.

Options:
Add almond milk or half and half for the desired consistency and to add a creamy flavor
Garnish with pesto or fresh basil
Garnish with almond slivers
Garnish with fresh parmesan cheese
Serve with parmesan breadsticks or fresh sprouted grain bread

(if in a time crunch, simmer soup on medium for about 30 minutes, carefully puree if hot, and reheat to serve)