This creamy tomato soup transitions perfectly from summer to fall. Made with mixed tomatoes, onions, herbs, and finished with heavy cream and parmesan cheese, it's delicious and warm.
1: Place all ingredients except heavy cream and cheese into a Dutch oven.
2: Cook on medium for 20 minutes, or until tomatoes have softened.
3: Transfer all to a blender and blend until creamy.
4: Pour back into the Dutch oven and add heavy cream and cheese.
5: Cook on low/simmer for an additional 10 minutes.
6: Taste for salt, if needed, and top with croutons.
