Both my mom and Aunt Cathy make this soup. I don't know whose recipe it was first, so I don't know where credit is due.
Blend until smooth:
15 oz can of tomatoes
1 clove garlic
1 medium onion
2 T. parsley
Pour tomato mixture into large saucepan and add:
4 c. chicken broth (I use low-sodium because the bacon makes it pretty salty too)
1/4 tsp sugar.
Simmer for 15 minutes.
Serve with:
Crumbled bacon
diced avocado
shredded cheese
tortillas warmed in a little bit of oil (or tortilla chips)
