Recipe: Speedy Tomato Soup (using canned tomatoes and tomato juice) (blender or food processor)

SPEEDY TOMATO SOUP

1 tablespoon extra virgin olive oil
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1/4 cup chopped cilantro
1 teaspoon dried basil
1/2 teaspoon sugar
1 cup tomato juice
Salt and freshly ground pepper
Garlic croutons, if desired, for garnish

In a small Dutch oven or large saucepan, heat the oil over medium-high heat. Saute the onion until it is translucent, about 4 minutes.

Add the tomatoes, with their liquid, the cilantro, basil, and sugar. Bring to a boil, reduce the heat, cover, and cook 20 minutes.

In a blender or food processor, puree the soup. Blend in the tomato juice. Season to taste with salt and pepper.

Reheat, and serve, with the croutons, if using.

Servings: 6
Source: Dana Jacobi, the American Institute for Cancer Research