Chunky Tomato Soup

• Produce

  • 1 tsp Basil, dried
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 (28 ounce can Tuttorosso crushed tomatoes with basil
  • 1 (28 ounce can Tuttorosso diced tomatoes

• Canned Goods

  • 1 (14.5 ounce can Chicken broth

• Baking & Spices

  • 2 tbsp Flour

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Baguette, small

• Dairy

  • 3/4 cup Cheddar cheese
  • 1/2 cup Half and half

Found on spicysouthernkitchen.com

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• ½ cup half-and-half
• 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
• 1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can chicken broth
• 1 small baguette
• 4 tablespoons extra virgin olive oil
• ¾ cup shredded cheddar cheese

Directions

• 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.