Tomato Soup with Fresh Garden Tomatoes

When your garden is bursting at the seams with tomatoes, this is an incredibly tasty way to eat them up. This is also a good way to use tomatoes that are starting to go bad on one side, but are just fine on the other side. Toss the bad bits in the compost and throw the rest in the soup.

Ingredients:
Couple tablespoons of olive oil
1 medium - large onion or 2 - 3 cloves garlic... or both
Lots and lots of tomatoes
1/2 - 1 cup bone broth
salt and pepper to taste
1 cup cream
fresh basil to taste


Directions: 
1. Pour some olive oil into the bottom of a soup pot set over medium heat. Add diced onions/garlic. While that is simmering, begin chopping and adding tomatoes. I essentially keep adding tomatoes until a. I've reached about three quarters of the way up the pot and don't want the soup to bubble out or b. I've run out of tomatoes. Stir and simmer while you continue to chop and add.

2. Once you've decided to stop adding tomatoes, add the bone broth and let the tomatoes simmer for about 10 - 15 minutes. This gives the tomatoes a chance to break down and become soupy. Add salt and pepper and if you want a little heat, add a little of your favorite spicy additive now.

3. Once the tomatoes have broken down to a consistency that looks soupy, add the cream and basil. Let cook just a few minutes longer and serve.