Tomato Soup*

1 yellow onion, chopped
3 large cloves of garlic, minced
2 (28-oz) cans of tomatoes (I use one can of diced and one can of crushed)
1 quart vegetable or chicken broth
2 tablespoons olive oil

In a 3-quart pot, sauté the onion and garlic in olive oil, until soft and translucent. Add the tomatoes and broth, and bring to a boil. Reduce the heat and simmer for about 45 minutes. Puree the soup using a hand blender, or blend the chunks (in batches, if necessary) in a blender or food processor. Salt and pepper the soup to taste (this will depend a good bit on the salt content of your broth). If desired, stir in a couple tablespoons butter (this will round out the acidity).

Top with chopped green onion, goat cheese, and croutons.

*note: Recognition must be given to Katy Carter, from whose blog I stole this recipe! . . . and only made a few minor adjustments.