Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low sodium chicken broth
2 (14 oz) cans fire-roasted diced tomatoes
1 (29 oz) can tomato sauce
1 tablespoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves
Additional grated Parmesan and fresh basil for serving, optional
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and sauté for another 30 seconds.
Sprinkle flour over the onion and garlic mixture and cook, stirring constantly, for 2 minutes.
Gradually whisk in chicken broth, making sure no lumps form. Stir in diced tomatoes, tomato sauce, sugar, dried basil, dried thyme, dried oregano, salt, and black pepper.
Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally.
Reduce heat to low and stir in heavy cream and grated Parmesan cheese until melted and combined.
Finally, stir in fresh chopped basil leaves and let the soup simmer for an additional 5 minutes.
Taste and adjust seasoning if necessary. Serve hot, garnished with additional grated Parmesan and fresh basil leaves if desired.
Preparation Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 6 servings | Calories per serving: 312
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