Creamy Tomato Soup With Herbs

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 small onion (for about 1/2 c chopped)
• 1 teaspoon garlic (bottled minced)
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see note)
• 1 (15 ounce) can tomato sauce
• 1 cup milk or 1 cup half-and-half
• 1/2 cup parmesan cheese (grated or shredded)
• croutons, plain (optional) or garlic (optional)

Recipe

• 1 heat oil in 4 1/2 qt dutch oven or soup pot over medium heat.
• 2 peel and chop onion and add to pot, stir and cook for 2 minutes.
• 3 add garlic, stir and cook 30 seconds.
• 4 add tomatoes with juice and tomato sauce.
• 5 raise the heat to high and bring soup to a boil.
• 6 reduce heat to low.
• 7 stir in milk and parmesan cheese; do not boil the soup after the milk has been added.
• 8 stir and heat for 2 minutes.
• 9 remove from heat and serve at once, garnished w/ croutons if desired.
• 10 note: if you cannot find the delmonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.