Tomato Soup - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion (small, peeled and quartered)
• 1 clove Garlic
• 2 cups Vegetable Stock (or chicken stock, or water)
• 1 28-ounce can Crushed Tomatoes
• 2 teaspoons Dried Oregano
• 2 teaspoons Kosher Salt
• 1 ⁄ 2 teaspoon Black Pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 1 cup Half & Half (or whatever you have)