tomato soup and grilled cheese sandwich

Tomato Soup

1/2 cup olive oil (I use 1/4 cup)  The oil seems excessive but you need it 

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

1 pinch of sugar or more to taste

Water for desired thickness

Feta cheese for sprinkling on top of finished soup 

 Heat a large stock pan over medium high heat, add oil then 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 gentle 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. I use a blender to puree this soup, by cooling a bit and  adding it to the blender. If this is too thick for your taste you can add a bit of water. 

Taste the soup for salt and pepper and add a few pinches of sugar as needed.

Crumble feta cheese on top before serving if desired.

 This is the recipe for the tomato soup that McGillis students love. Its a favorite with grilled cheese.