Oregano and Tomato Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

4 cloves, minced

Fresh tomatoes

6 cups, diced

Vegetable broth

4 cups

Dried oregano

2 teaspoons

Red pepper flakes

1/2 teaspoon (or to taste)

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Fresh basil

1/4 cup, chopped

Parmesan cheese

1/2 cup, grated (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the diced fresh tomatoes, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
4. Using an immersion blender, or in batches with a regular blender, carefully puree the soup until it reaches a smooth consistency.
5. Return the pureed soup to the pot and stir in the chopped fresh basil. Allow it to cook for an additional 5 minutes on low heat.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese.