Fire Roasted Tomato Soup

1 medium onion, diced

3 minced cloves of garlic

1 tbsp olive oil

8 oz can of tomato sauce

6 oz can of tomato paste

28 oz can of whole tomatoes

2 14 oz cans of fire roasted diced tomatoes

2 cups water

2 cups chicken broth

2 tsp salt

1/2 tsp pepper

1-1/2 cups of heavy cream

1/4 cup parmesan cheese

In a large pot, add olive oil and onion and cook till onion is almost clear.  Add the garlic and cook 2 more minutes.

Add tomatoes, sauce, paste, water and chicken broth.  Bring to a boil, cover and simmer for about 30 minutes.

In a blender or food processor (or you can use an immersion blender), puree the mixture until you reach your desired consistency – we like it a bit chunky.

Add the heavy cream, parmesan cheese and more salt and pepper if you think it needs it.  Let it simmer for 5 more minutes and serve.

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