3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 large cloves garlic, minced
1 large stalk celery, diced
1 teaspoon sea salt
2 (28-ounce) cans Italian plum tomatoes, diced or crushed
12 ounces bone broth
Heat olive oil in a saucepan on medium heat. Add onion, garlic, celery, and salt. Sauté for 5 minutes.
Add tomatoes and broth. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Add pepper and more salt to taste.
For a creamier, more refined soup, use an immersion blender to puree the soup right in the saucepan.
Swirl in a little more olive oil just before serving, if desired. You can garnish with your favorite chopped fresh herbs—basil, thyme, flat-leaf (Italian) parsley, and so forth.
MAKES 4 SERVINGS