Ingredients
Directions
1) Cook onion, oregano and sugar in 1 tbsp. of olive oil and the butter in a very heavy pot over medium heat, until onion is soft, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered, for 20 minutes. 2) Place an immersion blender into the pot and carefully puree the soup. 3) Stir in half and half or milk; salt and pepper to taste. Simmer just a couple of minutes to reheat. 4) Ladle soup into bowls and place Parmesan crisp on top. Serve another crisp on the side.