Fresh Tomato Soup, with variations

2 tbsp. olive oil

1 med. onion, chopped

3-4 lbs ripe tomatoes (6-8 large or 12-16 small/med.) chopped

1 tsp. salt

1/4 tsp. ground black pepper

Optional additions: 1-2 cups chicken or veg. broth, chopped garlic, fresh basil, 1 cup cream, 1 finely chopped carrot, etc. 

In soup pot over medium heat, saute onion in oil until translucent. If using garlic,carrot or other veggies, and/or broth, add now. Add chopped tomatoes and simmer until tomatoes are covered in their own juices, about 20 -25 minutes.

Puree with immersion blender or in batches in blender until smooth. Add salt, pepper, and cream or basil if using. Taste and adjust seasonings. Serve hot or cold.