Tomato Soup - cooking recipe

Ingredients

2 tablespoons olive oil (a drizzle too)
1 small onion, chopped (don't have to be exact here)
1 garlic clove, minced
1 bay leaf
1 (28 ounce) can canned tomatoes
1 slice bread, crusts removed (any kind)
1 cup vegetable broth or 1 cup chicken broth
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon italian seasoning or 1/4 teaspoon oregano
Toppers
3 tablespoons chopped fresh chives
1 teaspoon red pepper flakes (optional)

Preparation

Heat 2 tablespoons oil in a soup pot, warmed over medium-high heat.
Add onion, bay leaf, and garlic.
Soften vegetables for 3 minutes.
Add tomatoes and their juice, and broth.
Mash up tomatoes with spoon of potato masher.
Stir in torn bread.
Add the Italian seasoning or oregano.
Bring to just below a boil, reduce heat to med/low and cook till warmed, (not boiling).
Add salt and pepper to taste.
Remove bay leaf.
Carefully scoop 3/4 cup tomato mixer out and run through a blender for a couple of seconds until mixed. Put pulsed tomato mixture in a bowl until all the tomato mixture is pulsed. (or use a hand mixer in pot).
Warm again to piping hot in soup pot, dish into a cup to carry around with you, or in a soup bowl. Add toppings as desired. Drizzle with oil as desired.