• 1 28-oz can Organic Tomatoes, or fresh if you like
• 1 tsp Olive Oil or Butter
• 1 medium Onion
• Handful of Fresh Basil, julienne sliced
• Sea Salt & Pepper
• 1/2 cup Water or Vegetable Stock

Slice the onion into half-moons and saute in a pot with the olive oil over medium-low. Cook until tender. Add tomatoes, stock and basil. Turn heat up to medium and bring to a boil. Simmer for about 8-10 minutes. Season with salt and pepper.

At this point I use my immersion blender to pulse some of the chunks away, but not all. I like a my soups a little chunky so I can really enjoy the tomatoes.

Enjoy!