Bone Broth Tomato Soup
1 tablespoon of avocado oil (or olive oil)
1 large onion, coarsely chopped (will be blending so don't worry about perfection here!)
1 (28 oz.) can of crushed tomatoes (homemade jarred tomatoes or commercial brand is fine. I like Muir Glen BPA-Free, Jovial or Bionaturae Organic brands)
2 cups of bone broth (meat stock, broth, or vegetable broth work great as well; if store-bought make sure it is low-sodium and no yeast or added sugar within the ingredients)
2 tablespoons of pastured butter (or ghee)
Sea salt (to taste)
In a large pot over medium heat, warm the oil and then add in the chopped onion. Sautee until translucent and aromatic.
Add in the canned tomatoes, broth, butter, and salt. Cook for about 30 minutes. Using an immersion blender, blend the soup to desired consistency (rustic ok!) and then cook for another 10 minutes or so. Season to taste, then serve immediately.