Tomato Soup

It has been very cold this week, so soup has been a mainstay on the menu. Tonight we had Tomato Soup and Pesto Grilled Cheeses With Bacon. Because I'm trying to keep track of what I'm eating, this soup will definitely be on a long-term rotation—it has a grand total of 1 point per 1-cup serving! Because the soup was so healthful, I splurged a bit on the accompaniment. Herbes de Provence and crushed red pepper flakes are the key flavor boosters in this yummy soup. This was very filling and didn't make me feel like I'm missing out. (It also freezes well.) Enjoy!

Tomato Soup
1 onion, chopped
1 tsp. olive oil
3 garlic cloves, minced
1 cup chicken stock
1 Tbsp. all-purpose flour
3 (28-oz.) cans whole tomatoes in puree
1 Tbsp. herbes de Provence
1 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
1/4 tsp. crushed red pepper flakes

1. Sauté onion in hot oil until onion is tender. Add in garlic, and cook 1 minute. Whisk in flour, and cook 1 minute. Slowly add in stock, whisking until thickened. Stir in tomatoes and next 3 ingredients. Use immersion blender to puree soup until desired consistency. Stir in parsley and next 2 ingredients; cook, stirring occasionally, until thoroughly heated.