1 tsp salt2 tbsp butter1 cup onion chopped1 cup red pepper chopped1 cup celery chopped3 cloves garlic smashed5 cups chicken stock28 oz canned whole tomatoes juice included, can be fire roasted or regular¼ cup basil fresh, packed1 tbsp parsley dry½ tsp thyme dry2 bay leaf1/2 tsp pepper½ tsp xanthan gum1 cup heavy whipping cream
Place a large stockpot over medium heat on the stove top. Sprinkle the bottom of pot with a pinch of salt and heat 1 minute. Add the butter and stir until melted, being careful not to let it brown or burn. This will create a nonstick effect.
Add the onion, red pepper, celery, and the garlic and cook for 10 minutes, stirring frequently. Add the chicken stock, canned tomatoes with juice, basil, parsley, thyme, and bay leaf.
Bring to a boil, then reduce the heat and simmer for 10 minutes. Whisk in the xanthan gum to help thicken the soup. Taste and season with salt and pepper. Continue to simmer (do not boil) for 10 more minutes.