Creamy Tomato Soup - cooking recipe

Ingredients

2 Tbsp. unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 26 1/2 oz. boxes vacuum-packed crushed tomatoes or 10 cups canned crushed tomatoes
5 1/4 c. low-sodium chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 c. half and half
Salt and freshly ground pepper to taste

Preparation

Melt butter in a medium saucepan over medium-low heat.
Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
Add tomatoes, stock and oregano and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
Slowly add half and half, stirring constantly.
Season with salt and pepper.
Garnish with oregano, if desired. Serve hot.