Gastronomous

This rich tomato soup has the fragrance and feel of a lazy afternoon at a Tuscan villa.

Enjoy with fresh crusty bread and white wine.  It makes a great item for brown bagging!

Ingredients (makes 6 cups):

1 Tbls butter
1 small onion, chopped
2 cups grape or cherry tomatoes, cut in halves
2 ripe sweet tomatoes, peeled and pureed, about 1 cup
1 cup mixed chopped veggies, such as peas, carrots & green beans
1 1/2 cups (a 12 oz can) chicken broth or stock
1 Tbls balsamic vinegar
1 spring fresh basil
1/4 tsp freshly cracked white pepper
2 Tbls freshly grated pecorino romano cheese

Melt the butter in a 4 Qt saucepan, sauté the onions till slightly brown (about 5 minutes). Add the mixed vegetables, the halved tomatoes and the chicken stock. Stir and add the pureed tomatoes with the balsamic vinegar. Let the mix simmer (not boil) for 20 minutes, stirring occasionally. Turn the heat off , tear the basil leaves in small pieces and add to the soup; let sit for one minute. Ladle into serving dishes, sprinkle with the pepper and the cheese. Enjoy with fresh crusty bread.
This soup can also be served at room temperature.