Creamy Tomato Soup

Bring onion, garlic, salt, vegetable stock, tomatoes, bay leaves, pepper, and sugar to a boil. Cook for 35 minutes with the lid on at a medium boil. Remove from heat and blend with an immersion blender. Pass the soup through a sifter to remove seeds, pulp, etc. into another pot.

Add the oil and tofu (cubed) and blend again.

In a separate, small bowl, mix the cornstarch and water. Slowly add to the soup to thicken it and continue to blend.

Reheat and serve (preferably with a grilled cheese sandwich).