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Tomato Soup

1 tablespoon olive oil

1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded

4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste

1. Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
2. Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened.
3. Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
4. Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency. Season with salt and pepper to taste.

Makes 4 servings.

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