Tomato Basil Soup

Serving Size: This recipe makes about 6 servings.

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups fresh tomatoes, chopped (or 2 cans (28 ounces each) of whole peeled tomatoes)

• 1 cup vegetable broth

• 1 cup water

• 1/2 cup fresh basil leaves, chopped

• 1 teaspoon sugar (optional, to taste)

• Salt and pepper, to taste

• 1/2 cup heavy cream or milk (optional, for a creamy version)

• Fresh basil leaves for garnish (optional)

Instructions:

1. Sauté the onions and garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

2. Add the tomatoes: If using fresh tomatoes, add them to the pot and cook until they start to break down, about 10 minutes. If using canned tomatoes, add them along with their juices.

3. Simmer: Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.

4. Blend: Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

5. Season: Stir in the chopped basil leaves. Add sugar if desired to balance the acidity of the tomatoes. Season with salt and pepper to taste. If you prefer a creamy soup, stir in the heavy cream or milk and heat through, but do not boil.

6. Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve warm with crusty bread or a side salad.