Tomato Soup (from Joy of Cooking)

I posted this recipe about 2 years ago, but I had to repost it because I am in love with it. The ingredients are simple and most people have them in the backyard garden or can get them from the local farmer's market. This whips up in just a few minutes.

This recipe turns into a chunky soup, but I like to puree it in the blender. Great with grilled cheese sandwiches.

Heat in soup pot, over medium heat;

3 TBSP extra virgin olive oil

Add and cook, stirring, until beginning to color, about 10 minutes:

1 medium onion, coarsely chopped

Salt and Pepper to Taste

Coarsely chop together;

4 large cloves garlic, peeled

1/3 cup tightly packed fresh basil leaves

Reduve the hear to medium-low, stir in the garliv mixture, and

cook until the garlic barely colors, 2-3 minutes. Add:

1 ½ lbs ripe tomatoes, peeled, seeded, and coarsely

chopped, or one 28 oz can whole tomatoes, drained

and chopped.

Pinch of red pepper flakes.

Cook, stirring, over medium-high heat until thick and fragrant,

about 5 minutes. Stir in;

2 cups chicken or vegetable broth (I like veg better)

Boil for 2 minutes. Taste and adjust the seasonings. Top with:

4 fresh basil leaves, torn

Drizzel of extra-virgin olive oil

Parmesan Cheese shavings

Serve hot, cold or at room temperature.