#1

8 cups diced canned tomatoes **Check Let’s talk tomatoes
1/2 cup fresh basil (or 1 TBLSP. dried)
1 TBLSP. fresh oregano leaves (or 1 tsp. dried)
1 TBLSP. cooking oil (I like sunflower)
1 medium onion diced
1 tsp. salt, pepper to taste
1 1/2 cups chicken stock

Heat large soup pot to medium and add oil
sautee onions for 5 minutes

add tomatoes and heat
add rest of ingredients and bring to boil on medium heat

reduce heat to medium low and continue to simmer for 15 minutes
puree mixture with hand held blender, or do it in blender or food processor.
Once it is pureed it will be course and will still have seeds
I don’t mind this but I know that some do
So

put a sieve over your pot and pour soup gradually through the sieve. use a spatula to clean the container you are emptying. With a large spoon or spatula push mixture through the sieve into the pot.
Put it back on the stove and reheat.

You will end up with approximately 6 or seven cups of soup.
If you would like it to be creamy add sour cream, or whole milk to your bowl and pour hot soup over the top. Stir
This is so good
Serve with Grilled cheese sandwiches
Keep leftover soup in quart jar in your fridge for up to four days.

#2 The Easy One and my new favourite.

One 28 oz. can Italian tomatoes.

One 14 oz. can Aurora diced tomatoes

1 TBLSP butter

1/2 cooking onion diced

1/2 cup whole milk or 5%cream

1 1/2 cups vegetable broth

1 TBLSP Italian seasoning and salt and pepper to taste.

Cook onion in butter on medium heat until onion is soft. Approximately five minutes. Add tomatoes and seasoning and cook until it is beginning to boil. Add stock and continue cooking until it comes to a boil again. Reduce heat and add milk or cream. Simmer on low for five to ten minutes. Blend soup with a hand held emulsifier or a blender. If you don’t have either one, you can break tomatoes up a bit more by hand. You could also use crushed tomatoes in this recipe.

Serve immediately, with grilled cheese of course, or open faced cheese buns. This soup will keep in the fridge, in a jar or Tupperware, for up to four days.

Delicious.