Tomato basil parmesan soup recipe

Ingredients

• 1½ tablespoons extra-virgin olive oil
• ¾ cup diced yellow onion
• 2 tablespoons chopped fresh basil, or 2 teaspoons ground dried basil
• 1 tablespoon chopped fresh oregano, or 1 teaspoon ground dried oregano
• 2 (14.5-ounce) cans diced tomatoes, with juice
• 4 cups chicken stock
• 1 (10-ounce) can condensed tomato soup
• 5 tablespoons salted butter
• ⅓ cup all-purpose flour
• 1 cup hot water
• 1¾ cups half-and-half
• 1¼ cups grated Parmesan cheese
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste

1. In a large pot, combine the oil and onion and cook over medium heat for 3 to 5 minutes, or until the onion becomes tender. Stir in the basil and oregano and cook for 1 minute. Add the tomatoes with their juice, chicken stock, and tomato soup. Bring to a boil, then reduce the heat to low and simmer.
2. Meanwhile, in a separate pan, melt the butter over low heat. Slowly whisk in the flour to make a roux. Cook for 2 to 3 minutes, or until the roux turns golden. Slowly whisk in the hot water until the roux is smooth and has thickened. Add the roux to the soup and stir well, then slowly stir in the half-and-half.
3. Once the mixture is well combined, stir in the Parmesan, salt, and pepper. Simmer over low heat for 20 minutes. Taste and add more salt and pepper, if desired. Serve with grilled cheese for the ultimate comfort meal.