Tomato Soup

Ingredients:
2-3 lbs round Tomatoes, cut into quarters (do not peel skin off)
5 cups Vegetable Broth (or Water)  
5 Carrots, peeled & chopped
1 medium white Onion, chopped
2 Tbs Olive Oil
2 Tbs Basil
2 Tsp Thyme
4 Tbs skim Milk or Coconut Milk
1/2 tsp Black Pepper
Pinch of Sea Salt

Directions:
1) In very large pot heat olive oil and onion. Cook med/high heat until golden (abo 5 minutes)
2) Add tomatoes, carrots, broth, basil, and thyme to pot. Cover and let cook on medium heat for 45 minutes.
3) Pour contents of pot into a blender and puree until completely smooth. Pour back into pot and let simmer on low heat. Add milk, pepper, and salt.
4) Serve with a spinach side salad, cottage cheese and fruit, or almond flour biscuits.