Spicy tomato soup

I recently tried this recipe from Vegetarian Times but made a few tweaks to the recipe.

Ingredients

Olive oil

1 cup chopped yellow onion

1 tbsp tomato paste or sauce

1 clove garlic, diced

1 tsp sugar

1 15-oz can diced fire-roasted tomatoes

2 tsp balsamic vinegar

4 cups water

1 tsp dried thyme

1-2 tbsp fresh basil

2 heaping tbsp cornstarch

Vegetable broth

1. In a medium pot, saute onion for a few minutes in a few tablespoons of olive oil, then add tomato paste, garlic, and sugar.
2. Add tomatoes, vinegar, water, and seasonings. Bring to a boil, the cover and simmer at a low temp for about 15 minutes.
3. With am immersion blender, process until smooth. 4. In a small bowl, whisk cornstarch and a few tablespoons of broth. Add to pot. Stir, let sit for 5 minutes to thicken, and serve.