Creamy Tomato Soup With Herbs - cooking recipe

Ingredients

1 teaspoon olive oil
1 small onion (for about 1/2 c chopped)
1 teaspoon garlic (bottled minced)
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (see Note)
1 (15 ounce) can tomato sauce
1 cup milk or 1 cup half-and-half
1/2 cup parmesan cheese (grated or shredded)
croutons, plain (optional) or garlic (optional)

Preparation

Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
Peel and chop onion and add to pot, stir and cook for 2 minutes.
Add garlic, stir and cook 30 seconds.
Add tomatoes with juice and tomato sauce.
Raise the heat to high and bring soup to a boil.
Reduce heat to low.
Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
Stir and heat for 2 minutes.
Remove from heat and serve at once, garnished w/ croutons if desired.
NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.