Name: Chunky Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 tablespoons flour; 1/2 cup milk; 2 (14.5 ounce) cans Tuttorosso® Petite Diced Tomatoes; 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 (14.5 ounce) can chicken broth; Cheddar Cheese Croutons; 1 loaf baguette, small; 4 tablespoons extra virgin olive oil; 3/4 cup shredded cheddar cheese

Tomato soup is a classic, and the fresh flavor of tomatoes in this creamy recipe make it look and taste extra special. Just add some homemade croutons to add crunch, texture and even more flavor.

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup milk
2 (14.5 ounce) cans Tuttorosso® Petite Diced Tomatoes
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14.5 ounce) can chicken broth
Cheddar Cheese Croutons
1 loaf baguette, small
4 tablespoons extra virgin olive oil
3/4 cup shredded cheddar cheese

Instructions

Step one

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly

Step two

Stir in crushed and petite diced tomatoes, basil, oregano and broth. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.

Step three

To make Cheddar Cheese Croutons, cut baguette into cubes and toss with olive oil and cheddar cheese. Spread onto baking sheet and place into a preheated oven at 350°F. Bake until croutons are golden brown and cheese is melted. Top soup with crouton.