Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 can (14 ounces) diced tomatoes
- 1½ cups chicken or vegetable broth
- 1 can (16 ounces) tomato sauce
- 1 tablespoon fresh snipped basil (or 1 teaspoon dried)
- 1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)
- 1 dash pepper
- 2 tablespoons balsamic vinegar (optional)
- 4–6 fresh basil leaves (optional), sliced thinly into strips
Procedure
- In a 2-quart saucepan, sauté onion in olive oil until tender but not browned.
- Add tomatoes, broth, tomato sauce, basil, thyme and pepper.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes.
- Stir in vinegar, if desired, just prior to serving.
- Ladle into bowls and garnish with basil strips.