Pantry Tomato Soup

Heat oil in a medium saucepan over a medium flame. Roughly chop onion and add to the oil sauteing for about 4 minutes. Mince garlic and add to onion. Saute for another minute.

Meanwhile, place tomatoes in a bowl and use your hand to crush them a bit breaking up the tomatoes into large pieces. Roughly chop basil.

Add tomatoes, basil, red pepper flakes vegetable broth and water to the pot, plus some salt and pepper. Stir, then cover with a lid and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Taste and adjust seasoning with additional salt and pepper.

Use a hand blender or place mixture in a standing blender and mix until smooth.

Variations: Add 1/2 cup chopped, jarred roasted red peppers along with the tomatoes plus an additional 1/2 cup of water. Proceed with recipe.

Or make a pesto with olive oil, pinoli nuts, basil, parmesan cheese, salt and pepper in the blender. Top each bowl of soup with a tablespoon of pesto to stir in as seasoning.