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.