A creamy and flavorful tomato soup made from both crushed tomatoes and diced tomatoes.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Christin Mahrlig
1(28-ounce)can Tuttorosso® Crushed Tomatoes with basil
1(28-ounce)can Tuttorosso® Diced Tomatoes in rich tomato juice
1(14.5-ounce)can chicken broth
4tablespoonsextra virgin olive oil
3/4cupshredded cheddar cheese
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.
This recipe originally appeared on spicysouthernkitchen.com