Tomato Basil Soup

5 (28oz) cans Italian stewed tomatoes

6 cups beef broth

1/2 cup grape jelly

1 large onion-finely copped

2 cloves garlic-finely minced

6 T. olive oil

4 T. dried basil

2 T. sugar

3 bay leaves

3 t. salt

1 t. freshly ground pepper

Give tomatoes a little whirl in food processor until almost smooth, but not quite. Saute onion in oil until soft. Add garlic and saute for another minute or so. Add remaining ingredients & simmer for 30 minutes. Season with salt and pepper to taste. Serve with crusty French bread or garnish with croutons and a little parmesan cheese.