Creamy Tomato Soup

Still in that boring class. The picture that I'm posting with this tomato soup was taken prior to getting back on the low carb horse. Ergo, the croutons. But the soup is delicious without the croutons... I promise. I'm obsessed with Panera Bread's Creamy Tomato Soup. It is so good, and thick, and creamy, and cheesy, with a slight kick. Perfect for a cold day. Perfect with a salad. Perfect all by itself. Heidi's copycat recipe at Housewifery was spot on. I did add about 1/4 cup of Parmesan cheese, like the comments suggested... Yes, yes, YES! The soup is a little on the chunky side, so depending on your preference, you might want to run it through a blender when you're all done.

Ingredients

• olive oil
• small onion, chopped
• 1/4 tsp. oregano
• 1/2 tsp. red pepper flakes
• 1/2 tbsp. chopped garlic
• 28 oz can crushes tomatoes
• 1 tsp. Splenda
• 1 tsp. salt
• 2 cups water
• 1/4 cup of Parmesan cheese
• 4 oz heavy whipping cream

Instructions

• Coat bottom of large sauce pan with olive oil over medium-high heat.
• Add small shopped onion and cook for 5 minutes.
• Add spices. 
• Remove from heat and stir.
• Add crushed tomatoes and return to heat.
• Add Splenda and salt.
• Add 2 cups of water.
• Bring to a boil and let simmer for 15 minutes.
• Add Parmesan cheese, stir.
• Add heavy whipping cream.