Creamy Tomato Soup

Serves 4

2 Tbsp butter
1/2 yellow onion, diced
1 Tbsp Italian seasoning
1 tsp each dried oregano and basil
1-28 oz can crushed tomatoes
6 cups chicken broth
1/4 cup grated romano cheese
2 tsp salt
1 tsp black pepper
1/2 cup heavy cream
8 oz farfalle (bow tie) pasta, cooked, drained and rinsed
chopped fresh basil and grated romano cheese for garnish

1. Melt butter over medium heat in a soup pot and add onion. Saute for 3 minutes until softened. Add Italian seasoning, oregano and basil and continue cooking 3 more minutes to toast herbs and combine flavors.

2. Add crushed tomatoes and broth. Stir and turn up heat to bring to a boil. Then reduce heat and simmer for 10 minutes. Add grated cheese, salt and pepper and stir. Continue to simmer until cheese melts, about 3 minutes. Add cream a little at a time, stirring until mixed in.

3. To serve, place a few farfalle noodles in individual bowls and add soup. Garnish with chopped basil and a sprinkle of grated romano. (Delicious served with a grilled cheese sandwich or open-face broiled cheese bread.)