What is the recipe for Rachael Rays moms tomato soup?

Ingredients:

* 1 tablespoon extra-virgin olive oil

* 1 small yellow onion, diced

* 2 cloves garlic, minced

* 1/2 teaspoon dried oregano

* 1/4 teaspoon dried basil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1 (28-ounce) can crushed tomatoes

* 1/2 cup chicken broth

* 1 cup water

* 1/4 cup heavy cream

* 1/4 cup grated Parmesan cheese

* Chopped fresh basil, for serving

Instructions:

1. In a large pot over medium heat, heat the olive oil.

2. Add the onion and garlic and cook until softened, about 5 minutes.

3. Stir in the oregano, basil, salt, and pepper. Cook for 1 minute more.

4. Add the crushed tomatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted, about 5 minutes.

6. Ladle the soup into bowls and garnish with chopped basil.

Serve with grilled cheese sandwiches or crusty bread.

Enjoy!