Heat a tablespoon of oil in a stock pot and add a tablespoon of garlic. Add a large diced onion and a healthy helping of parsley (or basil or whatever fresh herb you have) and sauté.
Quarter a generous amount of tomatoes — nine delicious garden fresh ones in our case — and season heavily with salt. Dumb to do it that way? Smart? Doesn’t matter that’s what we did.
Put the tomatoes in the pot and and cover them with water. Throw in a beef bullion cube along with some pepper and paprika. Bring to a boil, then lower to a simmer and leave it be for an hour or so then take a hand blender to it. If one should be sans hand blender one should use a food processor but that will increase the aggravation factor and start taking the fun out.
Return the soup to the simmer and cut some slices of nice Italian or French bread. Put it at the bottom of an oven safe bowl and cover with cheese. Nicely meltable American works fine. Fill the bowl with the hot soup and put another slice on top. If you wish you can put it in the microwave for 10 seconds to speed up the melting.
Eat. It’s a yum.
Onion Tomato Soup Makes A Delicious Fall Meal