This smooth, creamy soup is easy to sip out of your favorite mug and is a satisfying accompaniment to homey grilled-cheese sandwiches.
Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.
This tomato soup is also delicious without the half-and-half -- or with twice as much.