Cookbook:Herbed Tomato Soup

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• 1 tablespoon olive oil
• ½ cup diced onion
• 1 can (14 ounces) diced tomatoes
• 1½ cups chicken or vegetable broth
• 1 can (16 ounces) tomato sauce
• 1 tablespoon fresh snipped basil (or 1 teaspoon dried)
• 1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)
• 1 dash pepper
• 2 tablespoons balsamic vinegar (optional)
• 4–6 fresh basil leaves (optional), sliced thinly into strips

1. In a 2-quart saucepan, sauté onion in olive oil until tender but not browned.
2. Add tomatoes, broth, tomato sauce, basil, thyme and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer 20 minutes.
5. Stir in vinegar, if desired, just prior to serving.
6. Ladle into bowls and garnish with basil strips.