Creamy Low Carb Tomato Soup

• firm tofu, chunked (half pkg)↗1⁄2 cup
• chopped onion1
• garlic cloves, chopped↗2
• salt↗1 teaspoon
• vegetable stock↗3 cups
• ripe tomatoes, chopped↗8
• bay leaves↗4
• extra virgin olive oil↗1 teaspoon
• fresh ground pepper↗1⁄2 teaspoon
• sugar↗1 tablespoon

Step-by-step instructions

1. 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. 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. 3

   Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.

4. 4

   Return to the heat to warm slightly and serve.