Roughly chop the onion and garlic. Sautee until golden in the olive oil. Add the herbs, and briefly sautee until their aromas start to become obvious. Add stock, extra water, salt, sugar and tomatoes. Simmer for twenty minutes. Check for taste, and season with more salt and some pepper if desired. Puree in a blender or food processor (stick blenders work well, too), and serve hot. Low fat sour cream or natural yoghurt and wholegrain crusty bread work wonderfully with this as a brunch dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSMAI_CHAN.