Easy Tomato Soup

I love tomato soup and grilled cheese sandwiches. But, my husband does not like tomato soup. I still make it from time to time, but it's not a favorite except for me. However, I just recently threw together a quick tomato soup from my Better Homes cookbook and made a couple of changes. The original recipe called for yellow onions, but I used shallots instead and I think it gave it a slightly different flavor. Lo and behold, everyone loved this tomato soup and asked me to make it again! I'm pretty excited about that! (Marti, this is the soup we had...not too creamy just for you!)

2 shallots, chopped
2 T. butter
1 can tomato polpa
2 c. chicken broth
1 T. chopped basil
dash of Italian seasoning or Herbs de Provence
dash black pepper
parmesean for topping

In large saucepan, cook the shallots in butter till tender, but not brown. Add the can of tomatoes and broth. Stir. Add the herbs, basil, and pepper. Bring to boil, then reduce heat. Cover and simmer for about 30 minutes. (I probably only simmered for about 20.) Then before serving, use a blender wand and puree the soup just a bit. Serve topped with grated parmesean.