Tomato Soup

Ingredients:

• 5 14 ounce cans diced tomatoes
• 1 medium onion chopped
• 1 garlic clove minced
• 1/2 celery rib chopped
• 1 teaspoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh basil
• 1 bay leaf
• 1/2 tablespoon kosher salt
• 1 tablespoon white sugar
• 1/4 teaspoon fresh ground black pepper

Steps:

• Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
• Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
• Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened