Tuscan Tomato Soup

Tuscan Tomato Soup
(from Williams Sonoma Soup)

Ingredients
(2 servings)

1 tablespoon olive oil
1 small yellow onion, chopped
1 clove garlic, minced
1.5 pounds ripe tomatoes, peeled and seeded (about 8 medium tomatoes)
2 cups chicken stock
1/4 cup finely chopped basil leaves, plus a few leaves for garnish
Pepper to taste (don't need salt in this, the broth makes it salty enough)
2 slices baguette (or any bread that will float on the soup)
Parmesan to sprinkle on top

Directions

1. In a large pot over medium low heat, warm the olive oil then add the onion and sauté for about 5 minutes. Add the garlic for 30 seconds then add the tomatoes and stock.

2. Bring to a boil, then reduce to a simmer, partially covered for about 40 minutes depending on thick you like your soup.

3. Take the pot off the heat and blend the soup using a stick blender. If you use a blender, be careful, I've heard the top blows off the blender if the liquid is too hot!

4. Mix in the basil and pepper if you want it; and pour into heat-safe bowls.

5. Place the bread in the bowl, sprinkle on some Parm and put under the broiler until the cheese browns a little. Garnish with a basil leaf.