4 T olive oil

1 chopped onion (note: people who are not me may want to use 2 onions)

8 cloves peeled garlic

3 to 4 red, ripe tomatoes, coarsely chopped

5 cups vegetable broth or chicken broth (If you don't know how to make vegetable stock, ask me.)

2 pinches dried sage

2 pinches dried rosemary

2 pinches dried thyme

Salt and pepper to taste

Crusty bread

In a soup pot, heat the olive oil and stir-fry the onions until softened. Press half the garlic into the pot. Saute for a minute. Add the tomatoes and saute for another minute. Add the broth to the pot. Put in the herbs; salt and pepper to taste. Bring to a boil, then turn down the heat and simmer, uncovered, for 20 minutes. This is where your house starts to smell good. Press the remaining cloves of garlic into the soup and let simmer for another couple of minutes while you set the table and cut the crusty French bread to eat with it. Enjoy. There'll be plenty of leftovers.