Creamy Tomato Herb Soup

I'm not going to lie, I love canned tomato soup.

It's warm, comforting and brings me right back to my childhood.

I also love fresh herbs, I seem to add them to anything and everything.

I decided to ditch the can and make an easy and flavorful 

Creamy Tomato Herb Soup.

The tang of the tomatoes, freshness of the herbs 

along with a touch of spice and cream make it a delicious bowlful of comfort.

It is perfect paired with grilled cheese or a salad...

or on it's own with a little fish!

Creamy Tomato and Herb Soup

2 tablespoons olive oil
2 white onions, chopped
5 garlic cloves, minced
1 28 ounce can of crushed tomatoes
4 cups chicken stock
Kosher salt
ground black pepper
1 teaspoon red pepper flakes
1 cup heavy cream
1/2 cup torn basil
2 tablespoons chopped dill
1 tablespoon fresh oregano

additional herbs for topping
Parmesan cheese

In a large pot heat olive oil and onions.  Cook over medium heat until onions are soft, about 10 minutes, then add garlic and cook another minute or two.  Add tomatoes and chicken stock and season generously with salt, a few grinds of pepper and red pepper flakes. Bring to a boil then simmer on medium-low heat about 20 minutes.  Carefully place contents in a blender in small batches and puree until smooth.  Return to pot over low heat and stir in cream and herbs.  Let simmer at least 15 minutes before serving.  Top with fresh herbs and parmesan cheese. (or goldfish crackers!)