Creamy Tomato Soup with Popcorn!

Happy Valentine's Day!! This one was in the Seattle Times yesterday, and since it is RED, I wanted to share it with you. Editor's note: add the popcorn to each spoonful, not all at once to prevent the popcorn getting soggy (unless you are a VERY FAST EATER!!!)
(serves 4 - 6 cups)

1 T. EVOO (extra virgin olive oil)
1 small sweet* onion, chopped at least 1/2 cup)
1 clove garlic, minced
2 14.5 oz. cans no salt added diced tomatoes, plus their juices
2 T. tomato paste (I use the tube*)
2 cups low-sodium chicken broth or veg. broth
1/2 cup whole milk
2 t. honey or agave
Kosher* salt, to taste
Freshly ground white pepper (tho white pepper contains Gluten*)
2 cups plain or cheddar popcorn

Heat the oil in a large soup pot over med. heat. Once the oil shimmers, add the onion and cook for about 4 min. stirring occasionally, until softened and translucent. Stir in the garlic; cook for about a minute, until fragrant. Add the tomatoes and their juices, the tomato paste, and broth; increase the heat to med.-high and bring to a boil, then reduce the heat to med.-low and cook for 15 min., stirring occasionally. Stir in the milk, honey, S&P, then remove from the heat. Use an immersion blender stick to puree until smooth, or allow the soup to cool slightly before pureeing in batches in a blender. Serve with a bowl of popcorn with round soup spoons and tongs. Bon Appetit!

Love is the ANSWER!!

MM