Fire-Roasted Tomato Soup

1 Tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz) fire roasted diced tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil, cilantro or Italian flat parsley
1 teaspoon sugar
¼ teaspoon crushed red pepper
½ cup whipping cream

Preparation Directions
1. In a 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stilling constantly, until onion is crisp-tender.

2. Stir in tomatoes, broth, 1 tablespoon basil, sugar and red pepper. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Remove from heat, uncover and cool slightly, about 5 minutes.

3. In blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture, cover and blend until pureed. Return to saucepan; heat over medium heat until hot. Remove from heat, stir in cream and remaining 1 tablespoon basil.

Garden Minestrone Soup

from Kathy Fenton

8 C. water
1 lrg. onion, chopped
1 1/4 C. chopped carrots
1 C. chopped celery
2 C. chopped cabbage
1 can green beans
1 C. canned tomatoes, diced
1 C. diced zucchini
1 C. chopped potatoes
2 1/4 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried parsley leaves
1/4 tsp. pepper
2 bay leaves

In large kettle, bring water to a boil, Add above ingredients. Simmer 45 minutes. In small saucepan, boil 1 cup macaroni the minimum fume suggested on package. Add to soup mixture with 1 tablespoon balsamic vinegar and 1 cup beef broth. Simmer an additional 15 minutes. Serve hot. Top with freshly grated Parmesan cheese if desired.