Easy Vegetable Soup

• 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

1. 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.
2. 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.

tomatoes, onion, garlic, bell pepper, zucchini, coconut oil, thyme, basil, dry mustard, salt, black pepper, cayenne, chicken, halfn

Taken from www.epicurious.com/recipes/member/views/easy-vegetable-soup-50054407 (may not work)