2 onions, chopped
2 tablespoons olive oil
1 800gm can whole peeled tomatoes, with juices – convert to ML
4 cups low-sodium chicken broth
1 teaspoon dried oregano
1 cup croutons
2 ounces Parmesan, shaved
1) 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.
2) Add the tomatoes, chicken broth, and oregano. Simmer until beginning to thicken, 10 to 15 minutes.
3) Transfer to a blender and puree until smooth. Top with the croutons and Parmesan before serving.