Serves 4 to 6

This is a delectable soup, tasting of all the freshness of a summer garden.  It is simply delicious whether made for dietary saints or sinners.  Made without cream and it is low calorie, low fat and as saintly as can be while tantalizing your taste buds.  Add a bit of cream and it is pure luxury.

2 tablespoons of olive oil - (if you aren’t counting calories or cholesterol use butter)

1 onion, diced

1 clove of garlic, minced – (see, I don’t always use fists full of garlic)

4 cups of chopped tomatoes – (no, you don’t need to peel and seed them)

2 cups defatted chicken stock – (or 1, 15.5-ounce commercial) vegetarians or vegans use Court Bouillon

1/4 to 1/2 cup chopped fresh basil leaves

Fresh coarse ground black pepper to taste

Heat the olive oil or butter in a heavy pot and gently sauté the onion and garlic until just beginning to turn golden but not yet browned.  Add the tomatoes and continue to cook at a high simmer for about ten minutes.  Add the stock or broth and continue to simmer for another 15 to 20 minutes.  At this point, decide whether you want a smooth or a chunky soup.  If you want it smooth, puree with an immersible blender.  Add the basil, pepper and a bit of salt and simmer for another five minutes.  Served hot with fresh baked bread this makes a delectable and satisfying meal.