What's For Dinner: Simple Tomato Soup

Sometimes, all you need for dinner is a simple bowl of tomato soup and a grilled cheese sandwich. This soup comes together in less than 20 minutes (seriously, it's that simple) and the grilled cheese is, well, two slices of (garlic sourdough) bread, a slice of swiss cheese, and a few minutes on the grill pan. Super simple, yet full of flavor. I may or may not have had this combination for dinner three nights in a row. Don't judge me.

Simple Tomato Soup (printer-friendly version)
makes 4-6 servings

2 tablespoons extra virgin olive oil
2 onions, chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
1 28-ounce can whole peeled tomatoes, with juices
4 cups low-sodium vegetable broth
1 heaping teaspoon dried oregano

1. Add the olive oil to a large soup pot and heat over medium-high heat. Add the chopped onions and salt and saute until translucent, about 5 minutes.
2. Add in the minced garlic and saute until fragrant, about 30 seconds.
3. Carefully pour in the whole peeled tomatoes (and juices) and vegetable broth.
4. Stir in the dried oregano.
5. Reduce heat to low and simmer for 15 minutes, or until the soup has thickened slightly.
6. Use an immersion blender to puree the soup until smooth. (Alternately, puree the soup in a blender, taking care to allow the heat to escape to avoid any splattering.)

(adapted from this Real Simple recipe)