Jacques Pepin's Tomato Soup with Basil oil (Easy, Fresh and Delicious)

I love to watch Jacques Pepin on video; not only because of his skill but because his mannerisms and french accent brings me back to memories my of grand father now gone for many years. Of course Jacques Pepin is much younger then my grandfather.  I have always appreciated Jacques Pepin's skill, his view of the importance of technique, his sense of humor and ease of presence, (joy of life) but I  admire his love of family and how food is part of the family experience.  He basically said the food itself is nothing - the sharing of the meal as a family and friends is what is important.  That is why I cook... for the love of family, the joy of stories and laughter around a table and the joy of life that can only be shared with people you love.

Tonight: I made Jacques Tomato Soup and Basil oil - I love a home made tomato soup (my grandmother made the best tomato soup with a touch of cream) and this recipe was delicious. My family loved the basil oil drizzled on top of the soup and served with a slice of beautiful bread and butter along with a lovely salad made simple cooking into a lovely meal.

Food and Wine shared this recipe on the link below:
http://www.foodandwine.com/recipes/tomato-soup-with-basil-oil

Copied directly from the food and wine

Tomato Soup with Basil Oil
 (in Jacques Pepin's book: ESSENTIAL PEPIN page 8 Listed as Cream of Tomato Soup with Basil oil. 

1. 1 tablespoon virgin olive oil
2. 1 medium onion, coarsely chopped (1 cup)
3. 2 large garlic cloves, peeled
4. 2 sprigs of thyme
5. 1 sprig of oregano
6. 2 pounds of ripe tomatoes, cut into 2-inch chunks (5 cups) *
7. 2 1/2 tablespoons tomato paste
8. 2 teaspoon sugar
9. 1 1/2 teaspoons salt
10. 1/2 teaspoon freshly ground pepper
11. 2 tablespoons unsalted butter
12. 4 tablespoons Basil Oil
13. *(I didn't have enough tomatoes so I used San Marzano tomatoes by Cento).

1. Heat the olive oil in a large heavy saucepan. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes. Stir in the tomatoes, tomato paste, sugar, salt, pepper and 1 1/4 cups of water and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Pass the soup through the fine disk of a food mill.
2. Rewarm the soup. Add the butter a little at a time, stirring between additions. Pour the soup into 4 soup plates or bowls and drizzle 1 tablespoon of the Basil Oil over each serving.

MAKE AHEAD The tomato soup can be prepared through Step 1 and refrigerated overnight.