In a stock pot, heat ½ tbsp of olive oil over medium heat. Peel and mince garlic and sauté in the oil until it softens and becomes fragrant, about 3-4 minutes.
Ad the tomato sauce and broth to the pan. Cover and allow the soup to come to a boil then reduce the heat and let simmer for at least 5-10 minutes.
Carefully pour the contents of the stock pot in to a high powdered blender and pulse until everything is smooth. Pour back in to the pan and return to heat. Add the remaining ingredients and stir until all the cheese has melted.
You can now taste and adjust the spices based on the type of tomato sauce you used. If you use a low sodium sauce you will want to salt to taste. You can also add a small amount of non-glycemic sweetener to taste if desired.
Use a flavorful and high quality tomato sauce. Do not use anything in a can. This should be ready-to-use pasta sauce. Avoid pasta sauces with added sugar if you are following a low carb diet.
If you use a more acidic tomato sauce, you may need to add a bit of low glycemic sweetener to balance out the acidity.
Add any additional cheese, herbs or spices you may like to the recipe. Each pasta sauce will contribute a slightly different flavor.
Any type of lightly flavored broth or stock can be used in place of the bone broth.