HOMEMADE TOMATO SOUP

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

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.
2. Add the rest of the ingredients and simmer for 30-40 minutes, stirring often.
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. Be sure that the lid to the blender is vented or pressure can build up inside and the cover will blow off, creating a very messy kitchen. 

adapted from rockrecipes.com