Tomato soup with parmesan and croutons recipe

Ingredients

• 2 onions, chopped
• 2 tablespoons olive oil
• Kosher salt
• 1 (28-ounce) can whole peeled tomatoes, with juices
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 cup croutons
• 2 ounces Parmesan, shaved

1. Cook the onions in the oil with ½ teaspoon salt in a large saucepan over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
2. Add the tomatoes (with their juices), broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes. Puree in a blender. Top with the croutons and Parmesan.