So-Easy Tomato Soup
1 Tbsp olive oil
1 small sprig rosemary or thyme (or both!)
1/4 c. finely minced onion (yellow or red)
1/2 tsp. salt & 1/4 tsp. pepper
1 c. chicken broth (low sodium or homemade if you have it)
a 28 oz. can of whole peeled tomatoes
1/2 c. milk (skim, 2%, whole, or even cream is good if you don't mind the fat content)
shredded parmesan cheese
Heat oil in a 3 quart pot over medium/low heat, with the herb sprigs in the oil. After 2 or 3 minutes, the herbs will turn brown & you should be able to smell it - use a long-handled slotted spoon to remove the herb sprigs and toss.
Toss in the onion, salt & pepper. Turn the heat up to medium, saute' the onion for a minute or two until it's softened.
Add the broth carefully & slowly, it will boil fast when the first bit hits the hot oil, so stir it after all the broth is in the pot.
While the broth comes to a simmer, pour the can of tomatoes in a blender or food processor & process until it's all a liquid. Pour the blended tomatoes into the pot with the broth. Bring to a simmer, let simmer for 3 - 5 minutes to get it good and hot (use a lid to prevent spatters).
Stir in the milk, and return the soup to a simmer.
Serve with a generous sprinkling of parmesan cheese.
Serves 4.
