Tomato Soup

Very simple recipe that comes from who-knows-where. We usually make whole wheat french bread to go with it.

1 T canola oil or butter

1/2-1 onion, diced

2 cloves garlic, minced

2 cans diced tomatoes

2 cups chicken broth

1 cup whole milk, evaporated milk, or cream

Heat oil or butter in a medium pot or saucepan over medium-high heat and sauté onion until soft (4 or 5 minutes). Add minced garlic and stir until fragrant (15 seconds or so). Add tomatoes and broth, bringing mixture to a boil. Reduce heat and allow to simmer for at least 20 minutes. Remove from heat and puree with an immersion blender (or allow to cool a little more and puree in regular blender). Stir in milk or cream. Salt and pepper to taste.

*We've also done this with both dried and fresh basil (the former added with the tomatoes, the latter during the final few pulses of the puree)