Tomato and Avocado Soup

• 1 28-oz can whole tomatoes with juices (I used diced tomatoes pre-seasonsed with basil, oregano, and garlic)
• 1/2 cup plain soy milk (you could use regular or almond or whatever you like)
• 1 small leek, cleaned and chopped (didn't have one, so I left it out and it turned out fine without)
• 10 leaves fresh basil
• 1 Tbsp. light brown sugar
• 1/8 tsp sea salt
• 1/4 tsp pepper
• 1/2 cup vegetable stock
• 1/2 medium ripe avocado, seeded and diced.

Combine the tomatoes, their juices, soy milk, leek, basil, brown sugar, salt, and pepper in a food processor or blender.  Pulse until thoroughly combined.  Slowly add the vegetable stock until your desired consistency is reached.

Transfer the soup into a medium saucepan and wamr over medium heat for 15 minutes.

Divide the avocado pieces evenly in four bowls, ladle soup into each bowl, and serve hot.

*I made this for the first time tonight and I'm pretty sure my Campbell's soup days are completely over!  It was super quick and easy and really tasty.  I think that using the preseasoned diced tomatoes made it really yummy.  We coupled it with the grilled cheese, tomato and avocado sandwiches and it was a really delicious meal.