Combine in saucepan:

• 1 can diced tomatoes
• 1 can of water (use the can from the tomatoes to measure)
• 1 clove garlic (peeled and left whole)
• 1 tablespoon olive oil 
• 1 teaspoon sea salt 
• 1 teaspoon onion powder
• 1/4 teaspoon paprika

Bring to boil and reduce; simmer for 45 minutes.

Place soup in blender and pulse until smooth. Can be stored overnight. Makes approximately two servings.