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.