First and foremost, open the can of tomatoes.
Second, remove two tablespoons of the fire roasted tomatoes.
Third, place olive oil into a small pot with the chopped onions and cook until translucent over medium heat.
Allow the onions to cool.
Pour the can of tomatoes (minus the two tablespoons of tomatoes) into a small food processor and process until the desired texture is achieved.
Next, pour the processed tomatoes, granulated garlic, salt, pepper, and chicken broth into the pot with the onions.
Cook for 30 minutes on low heat.
Finally, add in the monkfruit sweetener, basil, and baking soda.
Be careful as the baking soda will cause the soup to foam and come to the top.
To serve sprinkle with parmesan and basil to decorate.
Lastly, add gluten-free croutons for crunch.