Heat ghee in a 2-quart stock pot over medium heat. Add onions and cook until translucent, about 4-5 minutes. Add garlic and cook for one minute more, stirring constantly. Add tomatoes and vegetable stock. Once soup comes to a boil, turn off the heat.

With an immersion blender, blend soup until desired consistency (I like it with a few chunks of tomato left). Add basil and whipping cream (if using) and stir to combine.

Serve topped with croutons.

Cheezy Croutons:

Preheat oven to 400° F.

In a small bowl, toss bread with ghee, nutritional yeast, garlic powder, salt and pepper to combine. Place on a cookie sheet and bake for approximately 15 minutes, or until golden brown and crispy, stirring once to ensure even cooking. Set aside to cool.