Tomato Basil Soup - cooking recipe

Ingredients

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)

Preparation

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