Step 1

Heat a large saucepan or dutch oven over medium heat. Add the olive oil, once hot add the onions and saute until lightly browned and translucent, 2 minutes.

Step 2

Add the garlic and italian seasonings, stir and cook until fragrant, 30 seconds.

Step 3

Add the tomatoes, vegetable stock, salt, and pepper.

Step 4

Use a potato masher or large spoon to break up the tomatoes into larger chunks. Alternatively, crush using your hands before adding into the pot.

Step 5

Simmer the tomato soup over medium-low heat, until the liquid slightly concentrates, stirring occasionally, 15 minutes.

Step 6

Use a hand immersion blender and puree the soup until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, you can work in two batches to puree the soup in a blender. If doing so, make sure to remove the center of the lid and cover it with a towel so that steam does not build up.

Step 7

Add more stock if needed to thin the consistency of the soup.

Step 8

Taste and season with more salt and pepper as desired.

Step 9

Serve soup hot and garnish with chives.