In a stock pot on medium heat, add a tbsp of olive oil and the onions. Cook until soft stirring every now and then. Should take 3-5 mins.
Add the garlic, bay leaves and herbs. Stir again. Reduce heat and cover. Let them steam for a couple of minutes.
Take off the lid and add the tomatoes, stir well and increase the heat to medium high. The tomatoes will release a lot of liquid which is good. Cook the mixture a couple of minutes longer.
Season with honey salt and pepper as needed.
Add the stock and bring the mixture to a boil. Reduce the heat and let it cook for 8-10 mins on low to medium heat until the tomatoes are soft and the liquid has reduced a little.
Blend the mixture with the remaining olive oil and strain it into the stock pot. Season with salt and pepper.
Finish with a couple drops of vinegar, hot sauce and extra virgin olive oil.
Serve with croutons and yogurt on the top.