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Homemade Tomato Soup with Cheddar Cheese croutons

Last Saturday morning there was a little chill in the air and it looked like it was going to rain all day.  So we planned our menu based on the feeling of fall.  I made the Awesome Mac and Cheese and Hubby made this soup that we found the recipe on top of a can of tomatoes.  So quick and easy!  This will warm your soul and your senses this fall.


P.S.  Weather turned around and it was very humid by dinner time. 


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 petite diced tomatoes
1 (28 ounce) can  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

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.

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.

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 degrees. Bake until croutons are golden brown and cheese is melted. Top soup with crouton.

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