Tomato Soup

This soup has a great medium consistency and excellent flavor, especially considering the prep time. Hope you enjoy!

Ingredients

• 2 T olive oil
• 1 medium sweet onion, chopped
• 3 cloves garlic, pressed
• 1 bay leaf
• 28 oz whole tomatoes, in juice
• 1 T honey
• 3 slices of bread, torn into 1 inch pieces
• 1 c chicken broth
• salt and pepper to taste
• 1/4 c fresh chives, chopped

Directions

In a dutch oven, heat oil over medium high heat. Add onion, garlic, and bay leaf and cook, stirring frequently, until onion is translucent (about 3 to 5 minutes). Add tomatoes, honey, and bread and smash mixture with potato masher to break down tomatoes. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove and discard bay leaf.

Transfer soup to a blender and puree until smooth. Transfer back to dutch oven, add chicken broth and bring to a boil. Add salt and pepper to taste. Serve up in individual sized bowls, then sprinkle each bowl with fresh chives and pepper.