Vegan Creamy Tomato Soup - cooking recipe

Ingredients

29 ounces whole tomatoes
4 large tomatoes, quartered
3 tablespoons garlic, minced
1 small onion, chopped
2 tablespoons olive oil
2 tablespoons fresh basil

Preparation

Fry onion & garlic in bottom of large kettle.
Add tomatoes (I like to mix fresh & canned, but use whatever you have!).
Stir & cook over medium heat until tomatoes are totally soft.
Add basil & stir.
Remove from heat & let cool a few minutes.
Process in Vitamix (or skip the cooling step & process on the (turned off) stove - using a stick blender/wand.