Creamy Tomato Soup

• 4 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 tablespoons whole wheat pastry flour
• 2 28-oz. can crushed tomatoes
• 3 cups beef bone broth
• 1 cup heavy cream
• Salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Add flour & stir to blend.

Add undrained tomatoes and broth to saucepan. Turn heat to medium-high and bring to a boil. Stir constantly until slightly thickened.

Transfer soup to a blender in batches and puree until smooth. Return soup to pan, stir in cream and cook over low heat, until heated through. Do not bring soup back to a boil. Season with salt and pepper to taste.

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The peanut gallery ratings on a scale of 1-10, 10 being da-bomb-diggety:

• Hubba gave it a 8-9
• 14 year old said 10
• 11 year old said 9.9
• 7 year old just scrunched up his nose & tried not to swallow it (but I'm used to that!!!)
• Mom gives it an 8.5