Tomato and Basil Soup

By court15smith

Ingredients

• 2 cups gluten-free chicken stock
• 3 cups fresh, peeled and chopped tomatoes - about 3 large tomatoes
• 1 small chopped onion
• 3-4 minced garlic cloves
• 1/2 teaspoon oregano
• 1/8 teaspoon marjoram
• 1/4 About 1/4 cup loosely packed fresh basil, coarsely chopped
• Salt and pepper to taste
• Fresh basil leaves for garnish

Preparation

Step 1

Place prepared tomatoes, onions, garlic, herbs and seasonings in a large 2 quart saucepan. Add chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Cool for 10 minutes.

Pour soup into blender in small batches and blend on high for about 1 minute for each batch. Be careful not to overfill blender and hold the lid tightly down while blending. Pour soup back into saucepan and reheat briefly before serving. Garnish with fresh basil.