A creamy and flavorful tomato soup made from both crushed tomatoes and diced tomatoes.
Course Soup
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Author Christin Mahrlig
Ingredients
2tablespoonsvegetable oil
1medium onion,chopped
2clovesgarlic,minced
2tablespoonsflour
1/2cuphalf-and-half
1(28-ounce)can Tuttorosso® Crushed Tomatoes with basil
1(28-ounce)can Tuttorosso® Diced Tomatoes in rich tomato juice
1teaspoondried basil
1teaspoondried oregano
1(14.5-ounce)can chicken broth
1small baguette
4tablespoonsextra virgin olive oil
3/4cupshredded cheddar cheese
Instructions
Heat oil over medium heat in a large saucepan. Add onion and garlic and cook until soft.
Sprinkle flour on top. Cook and stir for 1 minute.
Gradually stir in milk, and then both cans of tomatoes, basil, oregano, and chicken broth.
Bring just to a simmer and cook for 15 minutes, stirring frequently.
Preheat oven to 350 degrees.
Cut baguette into 1-inch pieces and toss with olive oil. Place on a baking sheet lined with parchment paper. Place in oven and bake until crispy. Sprinkle cheese on top and return pan to oven until cheese is melted.