Tomato Parmesan Soup

  • 1 onion; medium dice
  • 1 green pepper; medium dice
  • 3 cloves fresh garlic; minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. oregano
  • ½ cup red wine
  • 2 14 oz cans crushed tomatoes
  • 1 14 oz can diced tomatoes
  • 1 1/2 cups milk
  • 1 1/2 cups half and half
  • ½ cup parmesan cheese; grated
  • Olive oil; as needed
  • Salt and pepper; to taste

In a large soup pot, heat oil and add onions. Cook slowly until onions are sweet and translucent. Add green pepper and cook until soft. Add garlic and herbs and cook just until they become very fragrant. Deglaze the pan with red wine and allow it to cook away until only a small amount of syrup remains. Add canned tomatoes and simmer the soup until flavors are well developed. Remove the pot from the heat and pour in milk, half and half, and cheese. Puree with an immersion blender until smooth. More milk or other liquid can be added to loosen the texture if needed. Season to taste with salt and pepper.