2 tablespoons extra virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons dried basil 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (28-ounce) cans diced tomatoes, undrained 2 cups chicken broth or vegetable broth 1 cup heavy cream 1/4 cup grated Parmesan cheese Fresh basil leaves, for garnish (optional)Instructions:
1.
In a large pot or Dutch oven over medium heat, warm the olive oil.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic, basil, oregano, salt, and pepper and cook for 1 minute more, stirring constantly.
4.
Stir in the diced tomatoes and chicken broth.
Bring to a boil, then reduce heat and simmer for 15 minutes.
5.
Puree the soup with an immersion blender or in a blender.
6.
Return the soup to the pot and stir in the heavy cream and Parmesan cheese.
7.
Heat through until warmed through.
8.
Garnish with fresh basil leaves, if desired.
Tips:
For a creamier soup, add more heavy cream to taste.
For a spicier soup, add a pinch of red pepper flakes.
To make ahead, prepare the soup up to step 7 and let cool completely.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
When ready to serve, reheat over low heat until warmed through.