1 small Onion
1/2 cup Celery
1/2 cup Carrots
1 Sweet Bell Pepper (yellow, red or orange)
1 Yellow squash
3 tbsp butter
2 tbsp Avocado oil
4 cups broth of your choice
2 cans fire roasted tomatoes
4-6 cloves of garlic minced
2 tbsp basil
2 tsp salt
1 tbsp parsley, oregano
Parmesan cheese (optional topping)
Pan fry onions & carrots in Avocado oil.
Add 4 cups vegetable or chicken broth. Cook all veggies in broth for 20 minutes.
Blend all veggies in a blender.
Pour back in pan and add tomatoes & remainder of ingredients (except parm cheese)
Bring to boil & lower then simmer for 20-30 minutes. Can add additional broth or water if you would like it thinner.
Top with Parmesan cheese.