Tomato Basil Soup
3/4 cup chopped onion
2 teaspoons minced garlic
1 cup water
4-6 cubes reduced sodium chicken bouillon cubes
1 can (28 ounces) crushed tomatoes in tomato puree
1 can (28 ounces) diced tomatoes in tomato juice
2 teaspoons dried basil (or 2 tablespoons fresh basil, chopped)
1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
1/4 teaspoon ground white pepper
Heat 7 quart roaster over medium-high heat. Sauté onion until clear. Add garlic and sauté 1-2 more minutes. Add water and bouillon cubes. Reduce heat to medium and simmer until bouillon is dissolved. Remove from heat. Cool slightly.
Blend onion mixture until smooth in blender. Hint: Place towel over top of blender before blending in case liquid splashes. Return blended mixture to 7 quart roaster. Blend crushed tomatoes in blender until smooth. Add to roaster. Blend diced tomatoes until smooth. Add to roaster. Blend basil, oregano and pepper into tomato mixture. You can combine all ingredients in roaster, then use a stick blender in the roaster. Simmer 10-20 minutes. Can be garnished with a dollop of sour cream or plain greek yogurt.