Quick Creamy Tomato Soup With Herbs

1. 1

   Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans.

2. 2

   Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.

3. 3

   Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs.

4. 4

   NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.

* Per serving · 4 servings · Values may vary.