Simple Tomato Soup

What do you do when you have way too many tomatoes and a good size loaf of rosemary sourdough bread sitting around? Tomato soup and grilled cheese! I found this recipe and was delighted that I actually had all the ingredients to make a quick and soo tasty tomato soup.

I also happened to have some leftover heavy cream, which added to the richness, but it's not necessary if you want to stay on the lighter side.  

4 tbsp Butter
1/2 Medium Yellow Onion, cut into thick wedges
5-6 Medium Tomatoes (or 28 oz can whole peeled or crushed)
1-1/2 cups Veggie Broth (I make mine with Better than Bouillon)
Couple pinches of salt
Fresh ground Black Pepper 
1./4 cup Heavy Cream (optional)
Handful basil 

Melt butter in a medium saucepan, Add tomatoes, onions, broth and a pinch of salt to the pan. Simmer, uncovered, for 40 minutes. Add more salt (to taste), pepper, cream and torn basil to pan and use an immersion blender to puree to desired consistency (leave a few chunks in for a more rustic feeling soup). 

Makes about 4 small servings.