Creamy Tomato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 1/2 lbs potatoes, peeled and chopped
• 2 teaspoons dried oregano
• 2 teaspoons fresh oregano
• 2 teaspoons dried parsley
• 2 teaspoons fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon fresh basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) can of peeled tomatoes, cut up
• 5 cups chicken broth or 5 cups vegetable stock
• 1 cup heavy whipping cream
• 10 -12 fresh basil leaves, to dress up

Recipe

• 1 in a medium dutch oven, cook in olive oil for about 5 minutes. add potatoes, cook for 5 minutes then add dried parsley, oregano, basil, salt and pepper. stril and cook for 2 minutes covered. add tomatoes undrained! cover and cook for 5 minutes. stir. add chricken broth. bring to boil, the reduce heat. simmer covered for 20 minutes.
• 2 add fresh oregano and parsley, and basil.
• 3 using an immersion mixer, or a regular blender blend the soup until smooth. add cream. heat soup over low heat until heated through.
• 4 if desird garnish with basil.
• 5 for the vegetarian option use vegetable stock or broth.