Ingredients

• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano
• 28 ounces canned tomatoes (diced or whole)
• 3 cups tomato juice
• 2 teaspoons parsley
• 1 teaspoon pepper
• 1 teaspoon seasoning salt
• 1 cup cream

Instructions

1. In a soup pot, saute onion in olive oil until translucent, then add basil and oregano, cooking until fragrant.

2. Add the canned tomatoes and tomato juice and then add the parley, pepper and salt, allowing to cook for a couple minutes.

3. Add the cream and heat for another minute, then puree - either with an immersion blender or by transfering in batches to a blender and then serve!