Creamy Low Carb Tomato Soup

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.