1 28 oz or 2 14.5 oz cans of diced tomatoes
1 small onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
2 tbsp tomato puree (from can)
5 cups of vegetable or chicken stock
1 tsp oregano
1/2 cup heavy cream
chopped fresh basil, for garnish
salt and pepper according to taste
Heat olive oil in large heavy pot. Add onion and sautee on medium heat until translucent, about 5 minutes. Add chopped garlic, sautee an additional minute. Add diced tomatoes, tomato puree, oregano and stock, bring to a boil. Turn down heat and simmer for 15-20 minutes.
Puree soup with a handheld blender. Add cream, and cook for an additional 5-10 minutes.
Garnish with chopped fresh basil and add salt and freshly ground pepper according to taste.