Ingredients:
5 medium ripe tomatoes (I like roma tomatoes or fresh-on-the-vine)
half a head of garlic
6 leaves fresh basil
6 oz cheddar cheese
3 cups vegetable broth (I'm a big fan of Knorr's vegetarian vegetable)
olive oil
Salt, pepper, a little cayenne pepper if you're feeling it
Large splash of lemon juice
The best recipes are simple.
Get your broth going first. Heat in a small saucepan until bullion is dissolved or, if it's ready made broth, just until it's hot.
Slice your garlic up finely. Put it, and some olive oil, and your 6 basil leaves, ripped up, into a small saucepan on medium. Cover with a spatterguard OR with a cover that's not on all the way so steam can get out. When some of the garlic is golden brown, you're good to go. Add it to your broth.
Your tomatoes should be cut into medium-small chunks. Dump the tomato chunks into your blender and add maybe a cup of the broth--this just makes the blending easier.
Blend until liquefied. Add this to the rest of your broth in a pot. Add spices, lemon juice. At this point, by the way, you have an awesome base for ANY kind of soup if you like tomato-based soups.
Add your cheese, diced up into small pieces or grated. Cook on medium, stirring frequently and keeping loosely covered (some air should be able to escape so it doesn't boil over). Cook until the cheese is melted throughout the soup.
Ready to serve! Mmmmmmmmm.
