Cookbook:Tomato Soup

With fresh tomatoes and herbs like basil, oregano, or parsley, this recipe for low-calorie, low-carb tomato soup is the tastiest tomato soup you will ever make at home. It uses straightforward ingredients and is nutritious, and you can customize it by adding milk or meatballs.

Ingredients

 * Vegetable oil
 * Onion, diced
 * Garlic, minced
 * 2 bay leaves
 * Tomatoes, diced
 * Beef or chicken stock
 * Salt
 * 1 tsp white granulated sugar
 * 1 tsp dried oregano

Special equipment

 * Pot
 * Stove
 * Chopping board

Procedure

 * 1) Heat a thin layer of vegetable oil in a pot. Add the onions and garlic, and cook until translucent and aromatic.
 * 2) Add the bay leaves and tomatoes. Simmer for about 10 minutes until the tomatoes are tender.
 * 3) Remove the pot from the heat, and allow the mixture to cool. Remove the bay leaves and purée the tomato mixture until smooth.
 * 4) Return the tomato purée to the pot, and thin it with a little stock. Season with salt, sugar, and oregano, and simmer for 15 minutes.
 * 5) When the soup has thickened to the desired texture, remove from the heat and serve hot.

Notes, tips, and variations

 * Alternatively, you can replace the bay leaf with a sprig of fresh rosemary.