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

1. Directions

2. 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.

3. Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.

4. Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.

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