Dairy-Free Creamy Tomato Soup

1. Brown 1 sliced onion over medium heat with salt and pepper, around 5 mins.
2. Add 4-5 cloves of diced garlic and cook for 1-2 mins.
3. Add 28oz of crushed San Marzano tomatoes, add water to the can to rinse, and add the liquid as well.
4. Season with 1 tsp each of dried basil, oregano, and thyme, plus salt and pepper to taste.
5. Add 1 cup chicken or veggie stock.
6. Simmer for 5 minutes, then blend the soup until smooth, and add it back to the pot.
7. Add 1 can of coconut milk and simmer for 10 minutes covered, then 5 minutes uncovered.