Tomato Soup

Facts

Ingredients:

• 1 large white onion, diced small
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 28-ounce cans diced or pureed tomatoes, (7 cups)
• 2 cups vegetable stock, (Low or no sodium added)
• 2 Tbsp honey
• 1/2 tsp white pepper, (up to 1 tsp; to taste)
• 3 leaves bay
• salt to season
• 1 1/2 tsp dried oregano

Instructions:

• Step 1: Add the olive oil, onion and garlic to a dutch oven or large saucepan and sauté over medium low heat until the onions have fully cooked and softened.
• Step 2: Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
• Step 3: Remove the bay leaves and purée with an immersion blender until smooth. You can also use a regular blender during the soup in 2 or 3 batches as necessary.