Recipe #98: Tomato Basil Soup

Mmmmmm....

 This one's quite simple and makes a lot!  And of COURSE I had to serve it with grilled cheese!  This is from Rachael Ray's book Veggie Meals.

INGREDIENTS:

2 tablespoons extra-virgin olive oil

4 cloves fresh garlic, minced

1 medium onion, very finely chopped

2 cans (28oz plus 14.5oz) crushed tomatoes

1 can (14.5oz) vegetable broth

Coarse salt and black pepper, to taste

20 leaves fresh basil, torn or coarsely chopped (I bunched them and snipped with kitchen scissors)

DIRECTIONS:

Heat a deep pot or skillet over medium-low heat.  Add olive oil, garlic, and onion.  Saute onions until soft and sweet, 8-10 minutes.  Add crushed tomatoes and broth.  Season with salt and pepper to taste.  Bring to a boil, reduce heat, and simmer 5 minutes longer.  Remove from heat and stir in basil.