Tomato-Basil Soup

Perfect for an easy weekend lunch served with your favorite bread or a grilled cheese sandwich.

Ingredients:

1 T extra virgin olive oil

1 large medium diced yellow onion

4 cloves chopped garlic

2 two pound cans of diced or whole tomatoes (Can also use Italian blend)

1 small can tomato paste

2 c water or chicken stock

1-2 c whipping cream (optional)½ c fresh basil (or 2 T dried basil)

Kosher salt and fresh ground pepper

Method:

Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.
Yield: About 8 cups