Miles' Classic Tomato Soup

Ingredients --  Ovo-Lacto Vegeterian
The classic Tomato Soup meant to be served with Grilled Cheese Sandwiches.  Of course, if you want the Grilled Cheese Sandwiches, you'll have to use some sort of Keto bread. 

Briefly soften (not full sautée) one to two large, chopped onions -- and add chopped/minced garlic in whatever proportion you think goes well with the onions.  The amount of onions you have is equal to 1/3 of the mass of the soup.

The next 2/3 is a mix of mainly tomatoes -- high-quality canned/stewed tomatoes, or chopped fresh tomatoes.  Avoid adding any of the water from the cans, only the flesh.  If adding fresh herbs like Basil leaves, do it here. 

Cook it all together until these components are soft, about 20 minutes on medium to medium-low heat. 
Blend this mixture in a blender while as hot as possible, then return it to the pot with _no_ or very low heat.  Do not cook after blending.

Now add dried spices: Basil (dried), black pepper, Worcestershire, hot pepper, possible oregano, etc.  Go easy on the hot spicy stuff.
After blending, keep on low heat and adjust the texture by adding some fats, a bit at a time, then whisking while they melt. 
Use both heavy cream (try substituting coconut cream?), and butter.  Milk thins it, but the soup is better very thick.  Add the fats (butter and/or cream) after blending -- not before -- for a smoother soup.  Butter and cream should be very cold when you add them
.

Serve hot, but refrigerates well.

Cento San Marzano Tomatoes