Step 1

Heat oil in a saucepan, sauté the diced onion for 3-4 minutes or until softened.

Step 2

Next, add the canned diced tomatoes and vegetable broth, mix to combine.

Step 3

Bring to a boil then reduce the heat to a gentle simmer and cover with a lid.

Step 4

Cook, covered, for 30 minutes, stirring occasionally to prevent the soup from burning.

Step 5

Remove from the heat and allow to cool for 5 minutes before transferring to a blender to blend until smooth. Alternatively use an immersion blender to blend until smooth, adjust thickness by adding more broth if needed.

Step 6

Season to taste with salt and pepper.

Step 7

Serve hot with some crusty fresh bread, a sprinkle of dried red pepper flakes or a drizzle of cream or coconut cream.