Tomato Basil Soup

The most success we had this year with our garden is with the tomatoes. We just harvested the rest of them and pulled out the 5 plants. A few weeks back with almost nothing left in the fridge, I made a tomato soup with all the excess produce from the garden. The soup was a little tart. I was out of cream to balance the tartness, but we kind of liked it that way, with toast and yogurt as garnish.

Ingredients: Tomatoes - a mixture of heirloom varieties from the garden; Onions - 1 yellow + 1 red - sliced; Basil Leaves - 1 bunch = 1/4 cup; Red Chilies - 2; Salt & Pepper - to taste.

• In a soup pot, add olive oil (I might have also added a little butter :) )
• Once hot, add the basil leaves, red chilies and let the flavor infuse in the oil for a few minutes.
• Add the sliced onions and saute till translucent.
• Add the chopped tomatoes and let it cook for 8-10 minutes. Add water if needed.
• Season with salt & pepper.
• Puree to desired consistency (so glad to have my hand-blender).
• Serve hot!