Prep: 15 minutes

Cook: 30 minutes

Makes: 4-6 servings

2 medium yellow onions or 2 leeks, coarsely chopped
2 garlic cloves, crushed
¼ cup Extra Virgin Olive Oil
2 (28 oz.) cans whole plum tomatoes
1 tsp. sugar
½ tsp. dried crumbled thyme
½ bay leaf
sea salt & fresh ground pepper to taste

Mix the onions and garlic with the oil in a heavy saucepan over medium-low heat. Cook gently, stirring until the onions are soft and golden but not brown. Toss in the tomatoes, breaking them in your hands as you do so. Reserve their juices to add in later if necessary.  Add the sugar, thyme and bay leaf, season with salt and pepper, stir to mix well, and bring back to a boil. Cook, uncovered, until the tomatoes are more of sauce-like consistency. (approx.. 15-20 minutes)

Puree the soup using a food processor or blender. If soup is too thick, return it to the heat, and add some or all of the remaining juices from the tomatoes. Taste and adjust the seasoning, adding plenty of black pepper.

Garnish with an additional drizzle of Extra Virgin Olive Oil and serve.