#3093 - Parmesan Tomato Soup

(by Shirley McNevich)

2 small onions (chopped)
2 TBSP canola oil OR olive oil
1 - 28oz. can whole peeled tomatoes
4 cups chicken broth
1 tsp. oregano
1 small block fresh Parmesan cheese (shaved)
Italian style croutons
ground black pepper to taste
salt (if needed; the chicken broth usually makes it salty enough)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the whole peeled tomatoes and any juice in the can, chicken broth, oregano and ground black pepper to the onions--turn heat to simmer, stir, and simmer for 15 minutes. Remove from heat--transfer mixture into a blender and blend on high speed until mixed and smooth. If soup is hot enough, pour soup into bowls and top the soup with croutons and some shaved Parmesan cheese. If you want the soup hotter, pour the mixture back into the Dutch oven and cook/stir over medium low heat until hot before putting in bowls and adding croutons/Parmesan cheese.