Creamy Tomato Bisque

Ingredients:

2 T Extra Virgin Olive Oil

1 Medium Yellow Onion, diced

3-4 Garlic Cloves, peeled and crushed

2 T Chopped Fresh Basil Leaves (or 2 t Dried Basil)

1/2 T Fresh Oregano Leaves (or 1/2 t Dried Oregano)

1/2 T Fresh Thyme Leaves (or 1/2 t Dried Thyme)

1 28 oz Can Whole Stewed Tomatoes or Crushed Tomatoes, undrained

1 14 oz Can Italian Style Diced Tomatoes, undrained

2 C Chicken Broth

1/4 C Heavy Cream or Heavy Whipping Cream, plus more to taste and for garnish

Salt and pepper, to taste

Directions:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft. 

Add garlic, basil, oregano and thyme. Cook for about 2 more minutes. 

Add the cans of tomatoes (including liquid) and chicken broth. Bring to a boil and then simmer for 5-10 minutes. 

Using an immersion blender, blend soup in the pot to desired consistency. 

Add 1/4 C (or more to taste) cream and add salt and pepper to taste. 

Serve topped with shredded Parmesan cheese and a drizzle of additional cream. 

Yield: 4 Servings

* Adapted from October 2017 MyMagazine