Creamy Tomato Artichoke Soup

2 tablespoons light butter
1 large onion, chopped
1 tbsp. chopped garlic
1 bay leaf
1 - 28 oz. can fire-roasted diced tomatoes
1 - 14 oz. can quartered artichoke hearts
1 cup water
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 cup fat free half & half

In a large soup pot, heat 2 tablespoons butter. Sauté the onions, garlic, and bay leaf until the onions are translucent, 5 minutes.

In a food processor, chop the artichokes. Add the artichokes, tomatoes (with juices), 1 cup of water, 1/2 teaspoon dried oregano, 1 teaspoon dried basil to the soup pot, bring to a simmer and cook for 10 – 15 minutes.

Add 1 cup fat free half & half, remove pot from heat and using an immersion blender, blend the soup to a smooth consistency. Return pot to heat to keep warm until you’re ready to serve. Top each bowl with a spoonful of grated parmesan cheese.