Provence Tomato Soup - cooking recipe

Ingredients

500 g tomato puree (or unspiced tomato sauce)
500 ml water
1 1/8 teaspoons vegetable bouillon granules
1/2 medium onion, chopped
2 teaspoons herbes de provence
1/2 teaspoon oregano
1/4 teaspoon garlic salt
1/8 teaspoon ground cayenne pepper
1 teaspoon extra virgin olive oil
1 parmesan rind (I use a piece that about 2cm by 4cm)
1 bay leaf
salt and pepper

Preparation

Heat olive oil in pot on medium heat and clarify the onions.
Put in the rest of ingredients, stir and bring to a boil.
Reduce the heat and cook for 30 minutes, stirring occasionally.
Remove parmesan rind and bay leaf.
Add salt and pepper to taste and serve.