Cooking Instructions

• Heat a large saucepan or dutch oven over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly browned and translucent, about 2 minutes. Add the garlic and Italian seasonings, stir and cook until fragrant, about 30 seconds.
• Add the tomatoes, vegetable stock, salt, and pepper. Use a potato masher or a large spoon to break up the tomatoes into larger chunks. Alternatively, crush them with your hands before adding them to the pot.
• Cook over medium-low heat until the liquid slightly concentrates, stirring occasionally, about 15 minutes.
• Use a hand immersion blender and puree until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, work in two batches to puree the soup in a blender.
• Serve soup hot and garnish with chives.