Tomato Parmesan Soup

Ingredients

• Fresh basil - For garnish
• Parmesan cheese - 1/2 cup, grated
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Vegetable broth - 4 cups
• Tomato paste - 2 tablespoons
• Tomatoes - 6 large, diced
• 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, about 5 minutes.
3. Add the 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 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 tomato Parmesan soup hot, garnished with fresh basil leaves.