Serve a bowl of tomato soup with one of our Baked Cheese Croutons.
In a medium saucepan, melt butter over medium-low heat. Add the onion and garlic; cook, stirring, until onion is translucent, about 6 minutes.
Add the gin, and cook until most of the liquid has evaporated, about 1 minute. Add the tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Using a slotted spoon, remove the herbs. Purée in small batches, if desired, for a smooth consistency.
Slowly pour in the half-and-half, stirring constantly. Season with salt and pepper. Serve immediately with cheese-topped croutons on the side.
