Tomato Soup

Finely chop the red onion and then chop the tomatoes

In a skillet, add olive oil and chopped red onion, and sauté for 3 minutes until wilted.

Add the finely chopped garlic to the skillet and cook for another 3 minutes.

Add the chopped tomatoes (either fresh or canned cherry tomatoes) to the skillet and stir.

Add more olive oil, sugar, and either beef or chicken broth (or water), and stir.

Add the dried basil, black pepper, and salt, and continue stirring.

Optionally, add Parmesan cheese to the soup.

Add the cooking cream to the skillet and stir well.

Add water as needed to achieve the desired consistency of the soup.

Use an immersion blender to blend the soup until smooth.

To make the French bread, slice the bread and mix the butter with the minced garlic, grated cheese, mozzarella, dry cilantro and basil.

Brush the bread with the mixture and bake in the oven until toasted.

We use a skillet because it helps distribute the ingredients better and gives them a nice flavor when stirring before adding the cheese and cream, rather than putting them in the oven.