Tomato Basil Soup

1 T olive oil
1 medium yellow onion, diced
4-5 cloves, minced*
1 roasted red pepper, chopped
2 pints crushed tomatoes
1/4 cup minced fresh basil*
1/4 cup Parmesan cheese*
Salt and pepper to taste

Aleppo pepper or red pepper flakes

* or substitute with pesto

Sauté onions in olive oil until almost tender. Add garlic and red pepper and cook another 3-5 min. Add remaining ingredients and simmer for 15-20 minutes. I like it chunky, but you can puree with an immersion blender if a smooth texture is desired. Serve with a drizzle of olive oil or pesto and freshly baked croutons.

In this meal, I used home-canned whole tomatoes, ran through the food mill, and a jar of fire-roasted red pepper spread that served as a thickener and added incredible depth of flavor. I used both hot and sweet peppers and red wine vinegar to preserve the last of the season's pickings.  

I used a homemade lemony, garlicky pesto to add a special touch. I added about 2 tablespoons during the last few minutes of cooking and topped the soup with a BIG spoonful before serving.

To literally top it off, I served this bowl of soup with fried oyster mushrooms from the back yard! This meal scratched every itch!