Tomato Balsamic Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 cans (28 Oz. Size) Whole Tomatoes In Their Juice
• 1 whole Bay Leaf
• 1 Tablespoon Brown Sugar
• 2 cups Low Sodium Chicken Broth
• 3 Tablespoons Balsamic Vinegar
• For Garnish: Chopped Chives

1. Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute until it softens, about 3-4 minutes. Add the minced garlic and cook it for another minute. Add the salt, pepper and the cans of whole tomatoes. Using a potato masher, mash the tomatoes until they are all broken up.
2. Add the bay leaf, brown sugar, and chicken broth and bring the mixture to a boil. Once the soup is boiling reduce the heat to medium low and simmer for 10 minutes. Remove the soup from the heat and pour half of it into a blender or food processor and process until smooth. Strain the pureed soup into another pot or bowl and repeat the process with the second half of the soup.
3. Return the strained soup to the pot and stir in the balsamic vinegar. Bring the soup to a simmer and cook for several more minutes. Serve the soup immediately topped with chives.
4. Adapted from the America's Test Kitchen TV Show Cookbook 2001-2011.

olive oil, yellow onion, garlic, kosher salt, black pepper, tomatoes, bay leaf, brown sugar, chicken broth, balsamic vinegar, chives

Taken from tastykitchen.com/recipes/soups/tomato-balsamic-soup/ (may not work)