Garden Tomato Soup

2 tsp. olive oil
3/4 c. chopped onion
1 1 T. chopped oregano or basil
1/4 tsp. dried thyme
2 garlic cloves, chopped
5 c. diced tomatoes (about 2 lbs.)
1 1/2 c. water
2 1/2 T. tomato paste
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

Heat olive oil in skillet; add onion, oregano or basil, thyme and
garlic. Cook for 4 minutes, stirring frequently. Stir in tomatoes,

water, tomato paste, sugar, salt and pepper; bring to a boil. Reduce
heat and simmer for 15 minutes. Pour half of mixture in blender and
process until smooth. Repeat with rest of ingredients. Serve warm or
chilled. Can sprinkle with fresh basil. Makes 5 servings.

Source The Crossville Chronicle