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1
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic.
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2
Saute for about 1 minute.
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3
Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes.
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4
Turn off the heat and let mixture cool, uncovered, for 30 minutes or so.
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5
You can let it sit for as long as an hour, if you like.
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6
Pour approximately half of the tomato mixture into a blender.
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7
Put the lid on the blender and hold it down with a dish towel.
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8
Mixture may still be hot and you don't want the lid of the blender to pop off.
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9
Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.
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10
Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients.
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11
Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes.
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12
Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.
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13
Note- Be careful of what brand of canned tomatoes you use.
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14
Use one you know is good.
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15
I have made this twice now and when I used the Kroger brand tomatoes, it was excellent.
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16
When I used a name brand, it actually had a rather metallic taste to it from the canned tomatoes so be aware of the flavor of what you use in this since the tomatoes are the prominent flavor.
