Creamy Tomato Parmesan Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh tomatoes (4 cups, diced (or canned tomatoes if out of season))
• Tomato paste (2 tablespoons)
• Vegetable broth (4 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 (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
2. Add the diced tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir well to combine all the ingredients.
3. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
4. Using an immersion blender, puree the soup until it's completely smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. 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.
6. Serve the creamy tomato Parmesan soup hot, garnished with fresh basil leaves for a burst of flavor and color.