Tomato Soup

Makes 2 servings

2 tablespoons olive oil
½ small white onion, cut into large dice
5 cloves garlic
Salt and freshly ground pepper
2 pounds (4 to 5 large) ripe fresh tomatoes, roughly chopped
1 small box (0.75 ounces) fresh basil

  1. Pour the oil into a stockpot; add the onion and garlic. Place the pot on the stove and turn it to low heat. Season with salt and pepper and then cover the pot. Let the onions and garlic cook for 7 to 10 minutes, stirring occasionally, until they have released some of their juices.
  2. Add half of the tomatoes to the pot. Increase the heat to medium, season with a bit more salt and pepper, cover, and continue to cook for another 15 minutes.
  3. Remove the pot from the stove. Cut or tear any large basil leaves, then add them to the pot, along with the rest of the tomatoes.
  4. Ladle several spoonfuls of the soup into a blender and puree it until smooth. Add more until the entire soup is pureed. Add more water to the soup (or use chicken broth) until you are satisfied with the consistency. Season to taste with salt and pepper and serve.