Tomato Soup With Parmesan and Croutons

Serves 4
Hands-On Time: 10m
Total Time: 30m

Ingredients
2 onions, chopped
2 tablespoons olive oil
kosher salt
1 28-ounce can whole peeled tomatoes, with juices
4 cups low-sodium chicken broth
1 teaspoon dried oregano
1 cup croutons
2 ounces Parmesan, shaved

Directions
Cook the onions in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.
Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.