2 tablespoons olive oil
1 large yellow onion, sliced
1 large carrot, peeled and chopped in 1/2 inch pieces
1-2 teaspoon fresh oregano leaves
1/2 cup fresh flat leaf Italian parsley leaves
4 garlic cloves, minced
2 (28 oz ) cans good quality peeled and chopped organic tomatoes
2 cups chicken stock (or vegetable stock)
1/2 cup heavy cream, plain Greek yogurt or your favorite nut milk
10-12 fresh basil leaves, roughly chopped
Kosher salt and fresh ground pepper
Grilled cheese cut into croutons
For the grilled cheese :
8 slices of your favorite bread, crusts removed
8-12 Tablespoons softened butter
8 slices of sharp Tillimock cheddar cheese for grilled cheese
In a heavy bottomed 6-8 quart stockpot, heat olive oil over medium-high heat.
Add the onions and carrots. Sauté for 3-5 minutes until onions are beginning to turn golden brown and caramelized.
Add the garlic, oregano and fresh chopped parsley and cook an additional 1 -2 minutes.
Add the tomatoes with their juice and the chicken stock. Bring to a low simmer. Cook uncovered, for 12 -15 minutes.
Season to taste with salt and pepper. Add fresh basil to last minute of cook time.
While soup is cooking make grilled cheese sammies. Cut into croutons, set aside.
Using an immersion blender or carefully transfer soup to a blender to puree soup.
Return to heat add cream. Re-adjust seasoning with salt and pepper. Do it boil after adding cream.
Serve piping hot garnished with grilled cheese croutons.