Tomato-Basil Soup

This one is really easy. We start with 3 14.5 oz. cans of diced tomatoes, 3 cups of chicken broth, 3 garlic cloves, 2 Tsp. olive oil, 3/4 Tsp. Salt and 2 cups of fresh basil, thinlys sliced (I didn't have fresh basil at first, so that's why I put the dried basil in the picture).

So, first I sauteed the garlic:

Then I added the broth, tomatoes and salt and brought it to a boil and the let it simmer for 20 minutes:

Meanwhile I baked some French bread (a la Pillsbury):

After the soup was done simmering, I added the basil:

Puree the soup:

And serve it: