Add 1 tbsp avocado or olive oil to a pot, turn the stove burner on medium heat and add the carrots, onions, celery, sweet potato, and zucchini. Add a pinch of salt.
Let the vegetables cook down until slightly browned. Add garlic and let cook for another 5 minutes.
Add in canned tomato, water, stock, and bouillon cube. Cook on low for 45-60 minutes. Add salt and pepper to taste.
Once all the vegetables are soft, add the herbs, and with a small hand blender, blend all of the ingredients together. Add more salt and pepper to taste.