Homemade Tomato Soup

We have been having some unusually chilly weather this past week and today, husband and I were really craving some soup and grilled cheese for dinner. Because we have 5 gajillion (yes, gajillion) tomatoes coming out of our ears, I thought I'd try to use 'em up in the soup. After a little research, I came up with this delicious meal that totally hit the spot! The chipotle really gave it a little kick and we both agreed this recipe was a keeper :)

Excuse my amateur photography - I have no idea what I'm doing!!

Homemade Tomato Soup (very loosely adapted from All Recipes and Art and Aioli)

1 tbsp olive oil (eyeball it)
1 chopped onion
4 chopped garlic cloves
4 c. chopped tomatoes
1/2 to 1 c. chicken stock
1 handful chopped basil (also 2 leaves purple basil, optional)
1 minced chipotle pepper
1 can condensed tomato soup
salt and pepper to taste
shredded cheddar (optional)

In a stockpot, saute onion and garlic in olive oil with salt and pepper over medium heat until softened. Add rest of ingredients and simmer on low until tomatoes have cooked down a bit*. Puree in blender**. Serve with shredded cheddar if desired.

*husband was on the phone with his dad from the time I started this meal until I finally had to kick him off the phone for dinner which was about 90 minutes. I'm sure it would've been done in half an hour, but the longer it simmers, the better the flavors blend together.
**BE CAREFUL!! I did this in 2 or 3 batches, and the second one exploded everywhere.