Tomato and Basil Soup (5 Stars)

Once upon a time, I went to Zuppas and had the most amazing Tomato Basil Soup of my life. I've tried to recreate it ever since that fateful day, and this is the closest I've ever got. Reader's sidenote: This summer I had the pleasure of attempting to nurture a infant basil plant. It was a humbling experience, as I killed it before it actually produced large, usable leaves. I used the tiny leaves I could glean to make this soup. The fresh basil is the finishing touch that makes this soup so incredibly fresh and flavorful.

1 TBSP olive oil
1 med onion, chopped
2 cloves garlic, crushed
About 4 large fresh tomatoes, diced in small chunks
5 cups chicken stock
Salt and pepper to taste
1/2 cup loosely packed basil (fresh) thinly sliced (if you must, 1 1/2 TBSP dried)

Heat oil in a large soup pot. Add onion and garlic and sauté until softened (about 5 minutes). Add tomatoes and stock. Bring to a boil, reduce to simmer. Cook until slightly thickened (about 25 minutes). If the soup isn't as thick as you'd like, shake a container filled with 1 TBSP cornstarch and 3 TBSP water, and add to the simmering soup. It should thicken up beautifully. Puree about half the chunky soup and add back to the original soup. (I like a little chunk in my soup, but if you're a smooth-soup kinda person, just puree it all.) Season with salt and much pepper. Stir in basil. Serve immediately with toasted bread!

Note: Doesn't make a whole lot...because the water boils down a ton...