1 1/2 c. chopped yellow onions
1 tbsp. minced garlic
2 tbsp. olive oil
2 cans or 2 lb. fresh peeled whole plum tomatoes
4 c. chicken stock, vegetable stock or water
1 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste
1/2 c. heavy cream (optional)
1 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1 c. cooked rice (optional)

Sauté the onions and garlic in the olive oil in a saucepan until transparent. Stir in the tomatoes, stock, dried herbs, salt and pepper. Simmer for 45 minutes. Puree in small batches in a blender and return to saucepan. Use caution when pureeing hot soup. Season with salt and pepper. Stir in the cream, fresh basil and fresh parsley. Divide the rice between 6 soup bowls and ladle the soup over the rice. Garnish with additional chopped fresh basil or parsley leaves.

Serves 6.