Tomato Soup

Tomato Soup
2 Tbsp. extra virgin olive oil
2 garlic cloves, thinly sliced
1 small yellow onion, peeled and thinly sliced
2 (28 oz.) cans whole, peeled tomatoes with juice (don't drain!)
1 1/4 cups water
1 Tbsp. roughly chopped fresh oregano
1/2 tsp. kosher salt
1/4 cup loosely packed fresh basil leaves

Warm the olive oil in a wide pot over med-low heat. Add garlic & onion, sauté for 5-10 minutes to soften the onion. Keep an eye on the garlic to prevent burning.

Add the tomatoes, water, oregano, and salt. Simmer for 30 minutes.

In 2 separate batches, pour the tomatoes and liquid into a blender and add the basil leaves. Puree until very smooth. A high-powered blender will puree the soup so that is has the same thin, silky texture of canned tomato soup. However, if it isn't smooth enough for you, strain it through a fine mesh strainer. Add salt, pepper, and additional basil to taste.


Original Recipe Link
http://www.marksdailyapple.com/tomato-soup-with-spicy-mini-meatballs/#axzz2gRuTP2Ir