In a medium soup pot over medium heat, sauté the onions and garlic in oil until the onions become translucent. Stir regularly.
Pour in the chicken broth and add the tomatoes. Bring to a boil and cook for approximately 5-10 minutes, or until the tomatoes look cooked.
Now you want to blend this. You can either use an immersion blender (metal, not plastic), or you can wait for this to cool down a bit and use a blender. I used my Vitamix to get a very smooth blend. Return the soup to the pot if using a blender.
Bring the soup to a boil and add all other remaining ingredients except the salt and pepper. Add this after cooking to taste.
Remember to remove the bay leaf before eating.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data is for a half cup because of the final yield. Most people would eat a full cup of this for one serving.