Tomato Soup from Fresh Tomatoes

Rinse the tomatoes, cut them into quarters and remove the cores. Peel and finely chop the onion and garlic.

Heat the olive oil in a pan. Add onion and garlic and fry until they start to change color.

Add tomatoes, sugar, bay leaf, salt, and black pepper. Stir until the tomatoes break down and release juice.

Pour over with vegetable broth. If we don't have broth prepared, we can also use water.

Cook the soup until tender, about 30 minutes over moderate heat.

We remove the bay leaf and blend the soup smoothly with a hand blender.

We can serve the soup alone, or decorate it with vegetables, herbs, or croutons.