This is one of my all-time favorite soups. It's so easy to make and always tastes AMAZING! I promise you will NEVER eat tomato soup from a can again!
Course: Soup
Cuisine: American
Servings: 6
Ingredients
1T.extra virgin olive oil
1med.yellow oniondiced
4clovesgarlicpressed
1 1/2tsp.kosher salt
1tsp.black pepper
1/4tsp.red pepper flakesoptional
4c.chicken broth
2(15 oz.) cans Hunts diced tomatoeswith liquid
1(10 oz.) can Hunts tomato sauce
1Parmesan rind
3/4c. choppedfresh basildivided
5T.unsalted butterdivided
1/4c.all-purpose flour
1c.heavy cream
4softwhite bread slices
4slices sharp cheddar cheese
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, salt, black pepper, and red pepper flakes, cook until softened, about 1 to 2 minutes. Add the broth, diced tomatoes with liquid, tomato sauce, Parmesan rind, and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened about 10 minutes.
Meanwhile, melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons chopped basil, and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
Serve soup topped with grilled cheese croutons and remaining chopped basil.