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Creamy Tomato Soup With Herbs

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
12 cup parmesan cheese (grated or shredded)
croutons, plain (optional) or garlic (optional)


Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat. Peel and chop onion and add to pot, stir and cook for 2 minutes. Add garlic, stir and cook 30 seconds. Add tomatoes with juice and tomato sauce. Raise the heat to high and bring soup to a boil. Reduce heat to low. Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added. Stir and heat for 2 minutes. Remove from heat and serve at once, garnished w/ croutons if desired. 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.

Source: www.food.com