Ingredients
24 oz. can of crushed tomatoes
1 large onion, cut in chunks
2 garlic cloves, quartered
1 bell pepper, chunked
1 1/2 cups zucchini, cubed
1/4 cup coconut oil
1 1/2 teaspoons thyme
1 teaspoon basil
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1 cup chicken or vegetable stock
1 cup half-n-half
Preparation
Put first 5 ingredients in a blender, pulse on low a few times, then run the blender just long enough to pulverize the mixture, but not turn it to baby food. Heat a deep, straight-sided 10" pan over medium-high heat, with coconut oil. When oil is melted, add blender mixture and stir to combine. While mixture is coming to a boil, add herbs and spices, and then stock. Allow this mixture to come to a full rolling boil, then reduce heat and simmer for 8-10 minutes. Add half-n-half, stir thoroughly, serve.
