Creamy Tomato Soup with Herbs

Soups and Salads
Mon Mar 17th 1036 Views
Ingredients:
  • 1 tsp. olive oil
  • 1 small onion, chopped
  • 1 tsp. bottles minced garlic
  • 2 (14 oz.) can chopped tomatoes with basil, garlic and oregano
  • 1 (15 oz.) can tomato sauce
  • 1 cup half and half
  • 1⁄4 cup grated or shredded Parmesan cheese
  • plain or garlic croutons (optional)

Instructions:

Heat oil in a 4 qt. Dutch oven or soup pot over medium heat.  Peel and finely chop onion, and add it to the pot.  Stir and cook for 2 minutes.  Add the garlic, stir and cook 30 seconds.  Add the tomatoes with their juices and the tomato sauce.  Raise the heat to high, and bring the soup to a boil.  Simmer for about 15 minutes.   Reduce the heat to low and stir in the milk and Parmesan cheese.  Do not boil the soup after the milk has been added.  Stir and heat for 2 minutes. 

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