Tomato Basil Soup

Greg and I have noticed that our taste buds are changing.   Everything just tastes so vibrant and flavorful.   We are so grateful for our tastebuds and for the incredible food God created.   Have you thanked God lately for your tastebuds?

Today, we made a great soup for our snowy, wintery day.    Thought I'd share the recipe.

Tomato Basil Soup

Yield: 4 servings
Serving Size:  about 1 1/2 cup

1/2 TBSP extra-virgin olive oil
1/2 cup chopped onion
3 (14.5 ounce) cans diced tomatoes, undrained
1/2 cup water
1 -2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
Toasted pumpkin seeds  or toasted raw sunflower seeds (for garnish)

Heat olive oil in a large deep skillet over medium heat.  
Add onions, and cook until soft and translucent. 
Add tomatoes, water, garlic, basil, salt, and pepper.
Cook 20 minutes.
Place mixture in a food processor or blender, and puree until desired consistency.
      (You may need to9 do this in 2 batches, because filling your processor or blender more
        than half full could cause the hot soup to pop the lid.)
Return to the skillet and cook 5-10 more minutes
Garish with toasted pumpkin and/or sunflower seeds, if desired.