Yield: 5 servings (serving size: 1 cup)

Ingredients

2  teaspoons  olive oil
3/4  cup  chopped onion
1  tablespoon  chopped fresh oregano or basil
1  teaspoon  chopped fresh or 1/4 teaspoon dried thyme
2  garlic cloves, chopped
5  cups  diced tomato (about 2 pounds)
1 1/2  cups  water
2 1/2  tablespoons  tomato paste
2  teaspoons  sugar
1/4  teaspoon  salt
1/4  teaspoon  black pepper
Thinly sliced fresh basil (optional)

Preparation

Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired.

 

Recipe and photo from Cooking Light