CSA Week 13 & 15 | Tomayto, Tomahto

We've had an overwhelming influx of tomatoes around these parts over the last few weeks. Besides what we've received in our CSA box, it seems like everyone and their brother is growing a vine and giving away its fruits.

In an effort to use my plethora of tomatoes before they all bit the dust, I decided to invite over a special birthday girl and make a tomato feast. We started out with some bruschetta, then had some homemade tomato soup, and finally finished off with some pasta with tomato basil cream sauce. Did I mention that each recipe called for basil as well, something else I'm up to my ears in? They all did... and the harvest (of basil) was plentiful. I'll share with you the recipe for the tomato soup, which was too delish (and easy) to keep a secret. It's hearty and packed full of flavor.

Ingredients
1 yellow onion
1/2 bulb garlic
4 large tomatoes
1/2 cup fresh basil
1/2 cup fresh parsley
1/8 cup olive oil
2 cubes bouillon (1 beef, 1 vegetable)
4 cups water
1/2 cup Parmesan cheese, grated
fresh cracked pepper

Directions
1. Peel and dice onion. Peel and mince garlic. Clean and cut tomatoes into small wedges. Clean herbs and pat dry on paper towels. Slice basil and chop parsley.
2. Heat oil in a large stockpot on medium for about 3 minutes. Add onions and sauté for about 2 minutes. Add garlic and sauté for about 2 minutes. Add tomatoes. Reduce heat to low and add vegetable broth (2 bouillon cubes incorporated into 4 cups of water). Simmer for 1 1/2 hours, uncovered.
3. Add herbs and simmer for 30 minutes, uncovered.
4. Serve soup in individual bowls. Sprinkle each serving with Parmesan cheese and pepper.