Hot soup is a welcome addition to lunch or supper when the days turn cold. I love tomatoes of every kind except for green tomatoes. The recipe below calls for canned diced tomatoes but you could substitute fresh tomatoes in season and add about 1 1/2 cups more liquid, half broth and the other half milk.
Creamy Tomato Basil Soup
Makes 5 servings (1 cup each)
2 (14) ounce cans diced tomatoes
2 cloves garlic, minced
1 yellow onion, diced (about 3/4 cup)
Salt and pepper to taste
2 tablespoons olive oil