Chunky Tomato Basil Soup

• 2 Tablespoons Olive Oil
• 2 whole Yellow Onions, Chopped
• 8 cloves Garlic, Minced
• 3 cans Peeled Whole Tomatoes In Juice Or Tomato Puree (28 Ounce Cans)
• 1 teaspoon Baking Soda
• 2-1/2 ounces, weight Fresh Basil Leaves, Chopped
• 3 cups Vegetable Stock
• 2 Tablespoons Butter
• Grated Parmesan Cheese, For Serving

1. In a large pot, saute the onion in the olive oil over medium heat until browned, about 10 to 12 minutes. Add the garlic and saute another 3 minutes.
2. While onion and garlic are cooking, open your canned tomatoes and dice the whole tomatoes.
3. Add the diced tomatoes and juices (or tomato puree) to the pot, along with the remaining ingredients (including butter). Stir to combine ingredients.
4. Bring mixture to a full boil then reduce the heat to a simmer and cook for 45 minutes.
5. Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
6. Serve with grated Parmesan on top. Seriously. It's the bomb!
7. Recipe adapted from jovialfoods.com recipe for Homemade Tomato Soup.

olive oil, yellow onions, garlic, tomatoes, baking soda, basil, vegetable stock, butter, parmesan cheese

Taken from tastykitchen.com/recipes/soups/chunky-tomato-basil-soup/ (may not work)