Creamy Low Carb Tomato Soup

• 1/2 cup firm tofu, chunked (half pkg)
• 1 chopped onion
• 2 garlic cloves, chopped
• 1 teaspoon salt
• 3 cups vegetable stock
• 8 ripe tomatoes, chopped
• 4 bay leaves
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon sugar

1. Bring onion, garlic, salt, vegetable stock, chopped tomatoes, bay leaves, pepper and sugar to a boil. Cook for 35 minutes with lid on - at a medium boil.
2. Remove from heat and blend with a blender or hand blender. Pass the soup through a mesh wire strainer - to remove the seeds, skin and extra pulp.
3. Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
4. Return to the heat to warm slightly and serve.

firm tofu, onion, garlic, salt, vegetable stock, tomatoes, bay leaves, extra virgin olive oil, fresh ground pepper, sugar

Taken from www.food.com/recipe/creamy-low-carb-tomato-soup-265694 (may not work)