A Whole Lotta Nothing Tomato Soup

The weather is miserable here - cold & rainy. The temperature I kind of like - there's nothing fun about 70 degrees in November. But the gray sky & rain are getting old. The weather is appropriate, though, because we've been sick in our house. On Thur., Maggie's cold had gotten worse, so we spent the gray day inside in our pajamas. I love a good bowl of soup when I'm sick & on weather days like this, so during breakfast I made tomato soup. Since it's one of her favorites, I thought it might make my sick little girl feel better - come lunch, all she wanted to eat was applesauce. Oh, well! I had good intentions. Here's the recipe:
Ingredients
-about 2 T of olive oil (enough to cover the bottom of a 12 in. skillet)
-1 to 2 yellow onions, chopped (I've used 1, 1 1/2 & 2 depending on what I have on hand)
-2 cloves of garlic, chopped
-1 can of whole plum tomatoes
-3 c chicken stock (I know there's fabulously talented people out there who make their own; I'm not one of them. I've found Pacific Natural to be an allergy friendly stock.)
-sea salt & freshly ground pepper to taste ( I hate salt so I put in a pinch. My husband? A handful.)

1. Heat oil in a large saucepan over medium low heat. Add onion & garlic. Cook for about 15 min until they are soft. Stir often.
2. Add tomato (I crush them as I add them,) stock, salt & pepper. Bring to a boil, then turn down & let cook for 15 - 20 (I've cooked it on low for longer when I've been unable to check on it.)
3. Puree in a food processor. Reheat when you are ready to eat it.

It's adapted from an Everyday Foo.d recipe to our fit our allergy needs. It's a yummy & easy alternative to blah canned soup.