Tomato Soup

• 2 tablespoons olive oil (a drizzle too)
• 1 small onion, chopped (don't have to be exact here)
• 1 garlic clove, minced
• 1 bay leaf
• 1 (28 ounce) can canned tomatoes
• 1 slice bread, crusts removed (any kind)
• 1 cup vegetable broth or 1 cup chicken broth
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon italian seasoning or 1/4 teaspoon oregano
• Toppers
• 3 tablespoons chopped fresh chives
• 1 teaspoon red pepper flakes (optional)

1. Heat 2 tablespoons oil in a soup pot, warmed over medium-high heat.
2. Add onion, bay leaf, and garlic.
3. Soften vegetables for 3 minutes.
4. Add tomatoes and their juice, and broth.
5. Mash up tomatoes with spoon of potato masher.
6. Stir in torn bread.
7. Add the Italian seasoning or oregano.
8. Bring to just below a boil, reduce heat to med/low and cook till warmed, (not boiling).
9. Add salt and pepper to taste.
10. Remove bay leaf.
11. Carefully scoop 3/4 cup tomato mixer out and run through a blender for a couple of seconds until mixed. Put pulsed tomato mixture in a bowl until all the tomato mixture is pulsed. (or use a hand mixer in pot).
12. Warm again to piping hot in soup pot, dish into a cup to carry around with you, or in a soup bowl. Add toppings as desired. Drizzle with oil as desired.

olive oil, onion, garlic, bay leaf, tomatoes, bread, vegetable broth, salt, ground black pepper, italian seasoning, toppers, fresh chives, red pepper

Taken from www.food.com/recipe/tomato-soup-333005 (may not work)