Fresh & Creamy Tomato Soup

• 3 lbs plum tomatoes
• 1 cup stock, I use homemade roasted vegetable stock, you can substitute chicken or 1 cup regular vegetable stock
• 3 garlic cloves, minced fine
• 3 shallots, minced fine
• 8 basil leaves, rolled & sliced thin
• 2 oregano sprigs, leaves stripped from stems
• 1 cup whipping cream
• 2 tablespoons extra virgin olive oil

1. Boil tomatoes in a pot of water until skins crack, remove and place in a bowl of cold water to cool.
2. When cool, peel and cut off stem ends.
3. Squeeze out seeds and chop coarsely.
4. In a large pot, heat oil and add garlic and shallots.
5. Saute until tender.
6. Add tomatoes, broth, basil, and oregano; bring to a boil then reduce heat and let simmer for half an hour, while stirring occasionally.
7. Add whipping cream and continue to simmer while stirring for another 5 minutes.
8. Garnish with cheddar or Parmesan cheese.

tomatoes, stock, garlic, shallots, basil, oregano sprigs, whipping cream, extra virgin olive oil

Taken from www.food.com/recipe/fresh-creamy-tomato-soup-285562 (may not work)