Tomato Basil Soup

Note from Cheri: Tomato and basil are a wonderful combination, as this soup proves. Please, don't even dream of using dried basil here. For the soup to have it's wonderful flavor, fresh basil is a must. Serve with a Grilled Ham, Cheese and Tapenande Sandwich for a fabulous lunch.

1/2 cup onions, chopped 1 T garlic, minced or pressed 2 T olive oil 5 - 28oz. cans tomatoes, plus their juice 2/3 cup puréed basil 2 tsp. sugar 1/8 tsp. cayenne pepper 2 T red wine vinegar 1/2 tsp. dry mustard powder 1 cup grated parmesan cheese 4 C vegetable stock

In bottom of a heavy stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients except Parmesan and bring to a simmer. Continue simmering for about 20 minutes. Remove 2 cups of hot soup and whisk the cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings and serve. Garnish with a basil leave if desired.