Easy Tomato (Basil) Soup

Ingredients:

4 TBSP unsalted butter

½ large [sweet] onion, coarsely chopped

1 can (28-ounce) tomatoes, diced, peeled, crushed. Fresh tomatoes are even better. 

1 can (6-ounce) tomato paste.

1¾ cups water

1 tsp Reduced Sodium Chicken Base.

Pesto to taste (optional)

Directions:

•

•  In a large saucepan, melt the butter and fry the onions until they start getting transparent.

•  Add the tomatoes, tomato paste, water and chicken baste.  

•  Heat it (high is fine) until it starts to boil. Reduce to a simmer.

•  Simmer (uncovered) for 40 minutes, stirring regularly. (This will stick to the bottom and burn.)

•  Blend until smooth with an immersion blender.

•  If you want the pesto/basil flavor, add pesto now. I used about 2 oz (¼ cup). It was a very light touch of basil.

•  Garnish with Parmesan cheese. Serve with garlic toast, Parmesan toast, or cheese sandwiches.

Comment: this tastes more like fresh tomatoes than like Campbell’s soup: really good. We thought it was better than the local restaurant we like so much (plus the TV’s aren’t blaring in the background!)