Creamy Tomato & Herb Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Medium Onion, Chopped
• 1 clove Garlic, Chopped
• 1 can Diced Tomato And Green Chilies (10 Oz)
• 1 can Italian Stewed Tomatoes, 10 Oz.
• 1 can Tomato Sauce, 6 Oz.
• 2 Tablespoons Fresh Basil
• 2 Tablespoons Fresh Parsley
• 2 Tablespoons Fresh Chives
• 3/4 cups Half-and-half
• 1/2 cups 2% Milk
• Optional Garnishes: Shredded Parmesan Cheese, Croutons

1. 1. Heat 2 tablespoons of olive oil in your soup pot over medium heat and add chopped onion and garlic.
2. 2. While the onions cooks, prepare the herbs by chopping them into small pieces.
3. 3. When the onions and garlic start to turn clear/brown add in your cans of tomato products. Let this sit for a few minutes (about 10) on medium high heat and stir occassionally.
4. 4. Add in your herbs and stir until mixed. Let it mellow again on medium high heat (about 10 minutes).
5. 5. Slowly add in the half-and-half and then add milk as needed. If it's too spicy hot for your tastes, add more milk. Once you add the cream and milk DO NOT let it boil (if so the milk will curdle which means no good soup!). Keep it on low heat and let it simmer for a few minutes allowing the flavors to combine.
6. 6. Once you have it all mixed together, turn the heat off and let it just sit until you are ready to reheat (on medium low-remember to not let boil) and serve. The longer it sits the better it gets!
7. Serve with croutons and parmesan cheese. Enjoy!

olive oil, onion, clove garlic, tomato, italian stewed tomatoes, tomato sauce, fresh basil, fresh parsley, fresh chives, milk, parmesan cheese

Taken from tastykitchen.com/recipes/soups/creamy-tomato-herb-soup/ (may not work)