Today was the first rainy day of the school year, and I faced it without an umbrella. It was raining in torrents all day, which meant that by the time I got back to my apartment, I was soaked. After changing into dry clothes and putting on the fuzziest socks I own, I warmed myself up with a hot bowl of tomato soup accompanied by garlic bread. This simple vegetarian soup is not creamy like the canned variety, but chunky and brothy. It's excellent for dipping toast or a grilled cheese sandwich in.

1/2 can petite diced tomatoes
1/2 a small onion, diced
1 tbsp olive oil
2 cloves garlic, crushed
2 cups water
salt and pepper to taste
cilantro or basil to garnish

In a medium pot, heat the olive oil until it spreads to coat the pan. Over medium-low heat, sautee the onions until they are translucent. Add the tomatoes, and cook for about five minutes until they are bubbling up a storm. Add the garlic and the water, and bring back to a boil. Simmer for another 15 minutes, then add salt and pepper. Serve with cilantro to add freshness to the flavor, or with basil for a more savory taste.