Tomato Basil Soup

• 1 1/2 c. chopped yellow onions
• 1 Tbsp. minced garlic
• 2 Tbsp. olive oil
• 2 cans or 2 lb. fresh peeled whole plum tomatoes
• 4 c. chicken stock, vegetable stock or water
• 1 tsp. dried marjoram
• 1 tsp. dried basil
• 1 tsp. dried oregano
• salt and pepper to taste
• 1/2 c. heavy cream (optional)
• 1 c. fresh basil, chopped
• 1/4 c. fresh parsley, chopped
• 1 c. cooked rice (optional)

1. Saute the onions and garlic in the olive oil in a saucepan until transparent.
2. Stir in the tomatoes, stock, dried herbs, salt and pepper.
3. Simmer for 45 minutes.
4. Puree in small batches in a blender and return to saucepan.
5. Use caution when pureeing hot soup.
6. Season with salt and pepper.
7. Stir in the cream, fresh basil and fresh parsley.
8. Divide the rice between 6 soup bowls and ladle the soup over the rice.
9. Garnish with additional chopped fresh basil or parsley leaves.
10. Serves 6.

yellow onions, garlic, olive oil, tomatoes, chicken stock, marjoram, basil, oregano, salt, heavy cream, fresh basil, fresh parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50306 (may not work)