1 tablespoon olive oil
½ cup diced onion
1 (14-ounce) can diced tomatoes
1½ cups chicken or vegetable broth
1 (16-ounce) can tomato sauce
1 tablespoon fresh snipped basil (or 1 teaspoon dried)
1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)
2 tablespoons balsamic vinegar, optional
4 to 6 fresh basil leaves, sliced thinly into strips, optional for garnish
In a 2-quart saucepan, sauté onion in olive oil until tender but not browned.
Add tomatoes, broth, tomato sauce, basil, thyme and pepper.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Stir in vinegar, if desired, just prior to serving.
Ladle into bowls and garnish with basil strips.
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