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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.
Add the garlic and italian seasonings, stir and cook until fragrant, 30 seconds.
Add the tomatoes, vegetable stock, salt, and pepper.
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.
Simmer the tomato soup over medium-low heat, until the liquid slightly concentrates, stirring occasionally, 15 minutes.
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.
Add more stock if needed to thin the consistency of the soup.
Taste and season with more salt and pepper as desired.
Serve soup hot and garnish with chives.