In heated stock pot add ½ tsp olive oil, 1 large red onion roughtly chopped, and 1 tbs minced garlic.
Sautee 5 minutes
Add vegetable broth, tomatoes, and the following seasonings (bay leaf, thyme, cumin, sumac, black pepper)
Cook covered on medium-high heat for 30 minutes.
Add nutritional yeast (optional) and 1 tsp of salt
Add remaining tsp of salt (to taste).
(optional) Put through a sieve after pureeing for smoothest consistency.
Serve immediately or after completely cooled, put in two large mason jars. Secure lid tightly and refrigerate. Re-heat on stovetop or microwave and use within two weeks.
If freezing, place in freezer safe container or zipped lock bags and freeze up to 4 months. To defrost, place in fridge overnight or allow to thaw by running under cold water and place contents in pot and heat.
Makes 8 cups