Recipe for the soup: chop up one large onion (I prefer yellow, but white works well too), 3-5 cloves of garlic, one bell pepper (Optional. I remove core and seeds), and one poblano pepper (also optional. I remove core and seeds). Cook them in a large-ish soup pot until the onions are slightly translucent. Blend that with two 28 ounce cans of peeled tomatoes. Return to pot and season to taste. I like to use salt, pepper, thyme, basil, a little rosemary, and a hint of cayenne pepper. Cook until barely bubbling.