Tomato Basil Soup

Speaking of inexpensive food storage meals, this soup is really good. So much better than canned. I like to make this with grilled cheese sandwiches. Also, I got this recipe from Thanksgiving Point

1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper

Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.

Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.