Ingredients
Units Scale
- 2 Tbsp extra virgin olive oil
- 1 red onion (finely chopped)
- 1 garlic clove (minced)
- 4 lbs fresh Roma tomatoes
- 3 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp fresh oregano (or 3/4 tsp dried)
- 3/4 cup half and half
- 3 Tbsp fresh basil leaves (chopped or 1 tsp dried basil)
- Fresh Parmesan cheese
- Croutons
Instructions
- In a large stock pot, heat olive oil over medium heat. Add red onion, cook stirring occasionally until tender, about 10 minutes. Add garlic, cook for 1 minute longer.
- Blanch and peel tomatoes. Chop tomatoes and add to onion mixture.
- Add chicken broth, salt and pepper.
- Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Use an immersion blender to puree the soup in the pot, or transfer soup to a food processor or blender to blend.
- You may also take the extra step to run through a food mill to get rid of seeds. I did this extra step because it’s worth it to me for the smoothness.
- Transfer back the pot. Add oregano, basil and half and half. Heat until warmed through. Serve with toppings of fresh Parmesan and croutons. Enjoy!