- olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 3 celery ribs, chopped
- 6 cloves garlic, minced or put through a garlic press
- 2 28 oz. cans crushed tomatoes (I used Progresso)
- 1 cup chicken broth
- 2"x3" piece of parmesan rind (or 1/2 cup grated parmesan cheese)
- 1/2 cup cream or half and half
- salt and pepper to taste
Remove the parmesan rind, if using, and puree the soup in batches in a blender. Add the cream to the blender as you go. If you are using the grated cheese, blend it into the soup now. Correct seasoning with salt and pepper.
At serving time, sprinkle chopped herbs (chives, parsley, chervil, oregano, etc.) over the soup.
Yield: 4-6 servings