1/2 cup olive oil (I use 1/4 cup)
1 large carrot diced
1 large onion diced
3# tomatoes chopped use fresh or a very good brand of canned tomatoes
1 cup fresh basil chopped
salt and fresh ground pepper
pinch to tablespoon of sugar
feta cheese for serving
Heat a large stock pan over medium high heat, add oil, add onions and carrot. Stir and cook til onion is translucent, and carrot begins to soften (about five minutes.)
Add tomatoes and basil and stir to combine. Bring to a boil , then cover the pan and simmer until all veggies are soft, (about 30 minutes.)
Add salt and pepper to taste. Add sugar to taste. If you like this consistency serve as is, I use a blender to puree this soup. You can also add water if you like.
This is the recipe for the tomato soup that McGillis students love. Its a favorite with grilled cheese.