Creamy Low Carb Tomato Soup

This recipe is so simple and so incredibly high in nutrition as well as intense flavour.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

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

Directions

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. 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. Return to your pot and put your oil & tofu in - and rewhizz / blend to cream the tofu -.
4. Return to the heat to warm slightly and serve.