Creamy Tomato and Parmesan Soup

Ingredients

• Fresh basil leaves (for garnish)
• Parmesan cheese (1/2 cup, grated)
• Heavy cream (1 cup)
• Salt and pepper (to taste)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Vegetable broth (4 cups)
• Tomato paste (2 tablespoons)
• Canned diced tomatoes (2 cans (14.5 oz each))
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the canned diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream and grated Parmesan cheese. Cook for an additional 5 minutes, until the cheese is melted and the soup is heated through.
7. Serve the creamy tomato and Parmesan soup hot, garnished with fresh basil leaves.