Family Tested & Approved
basil, fresh, chopped
pepper, or to taste
Saute onion and garlic in butter over medium-low heat until tender in a heavy-bottom dutch oven or other large pot.
Add chopped tomatoes and chicken broth and cook over medium heat for approximately 15 minutes.
Remove from heat and allow to cool slightly before transferring to a blender. Puree until smooth.
Return to pot and add the remaining ingredients. Simmer another 10-15 minutes, stirring frequently.
Serve steaming hot with grilled cheese sandwiches.
**If you like creamy soup, stir in 1/2 c. heavy cream at the end of the cooking time **