Tomato Soup

Based on a recipe from Vegetarian Cooking for Everyone (which is like my bible)...

2 tablespoons Spring Hill butter or olive oil
3/4 cup onion from Schaner Farm, chopped
1/2 cup carrot, celery, or fennel chopped
1/2 tablespoon dried basil
pinch of ground clove
a 28 ounce glass jar of tomatoes (strained, crushed, diced, whole or stew your own!)
3 cups of vegetable stock
1/2 cup of milk of your choice, optional (cream, goat, soy, nut...)
sea salt
freshly ground black pepper

In a large pot, melt butter over medium heat and saute onion, celery, basil and clove until the vegetables are soft and start to brown.  Add the tomato and stock, bring to a boil, reduce heat and simmer for 20 minutes with lid askew.  Puree until smooth, stir in milk and season to taste with salt and pepper.  Serve with grilled cheese sandwiches, or garnish with your favorite crackers and/or grated cheese (mozzarella, jack, smoked cheddar from Spring Hill...)

4-6 servings (yields 7 cups of soup)