Provence Tomato Soup

I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.

• Ready In: 37 mins
• Serves: 4

Ingredients

• 500  g tomato puree (or unspiced tomato sauce)
• 500  ml water
• 1 1⁄8 teaspoons vegetable bouillon granules
• 1⁄2 medium onion, chopped
• 2  teaspoons  herbes de provence
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon  garlic salt
• 1⁄8 teaspoon ground cayenne pepper
• 1  teaspoon extra virgin olive oil
• 1  parmesan rind (I use a piece that about 2cm by 4cm)
• 1  bay leaf
•  salt and pepper

Directions

1. Heat olive oil in pot on medium heat and clarify the onions.
2. Put in the rest of ingredients, stir and bring to a boil.
3. Reduce the heat and cook for 30 minutes, stirring occasionally.
4. Remove parmesan rind and bay leaf.
5. Add salt and pepper to taste and serve.