Heat a 2-quart saucepan over medium heat.

Heat oil in pan and add onion and garlic; sweat being sure not develop any color.

Add stock and crushed tomatoes. Bring to a simmer, stirring often.

Simmer, for 20 minutes stirring regularly.

Let cool briefly, then puree in batches.

Return to pot and simmer for 10 minutes.

When the tomato soup is ready, portion out 5 – 2 oz  portions. Label the portions as follows:

1. Sweet – to this portion add 1/4 teaspoon sugar
2. Salty – to this portion add 1/8 teaspoon table salt
3. Acid – to this portion add 1/4 tsp. apple cider vinegar
4. Bitter – to this portion add 1 caffeine tablet ground into a powder
5. Umami – to this portion add 1/4 teaspoons Bragg’s amino acids or soy sauce
6. Label the remaining soup CONTROL.