Creamy Tomato and Parmesan Soup

Ingredients

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

Instructions

1. In a large pot, heat the olive oil 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. Stir in the canned diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, salt, and pepper. Mix well to combine and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
5. Using an immersion blender or transferring the soup in batches to a regular blender, puree the soup until smooth.
6. Return the pureed soup to the pot over low heat. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 5 minutes until the cheese is melted and the soup is heated through.
7. Serve hot, garnished with fresh basil leaves for an aromatic touch.