Serves: 8

Ingredients:

Directions:

Heat the olive oil in a heavy stockpot and sauté the onion with the garlic until translucent. Reduce heat and add the flour to make a roux. Continue to cook over low heat for 5 minutes, stirring constantly.

Turn the heat up to medium and add 1-1/2 cups of the chicken stock, whisking constantly. Add in the remaining stock and cook until the mixture begins to boil and thicken.

Reduce heat and cook for 5 minutes to cook out the starchy taste. Add the tomato sauce, tomato juice, chopped tomatoes and 1/2 cup of the sliced basil. Simmer for 10 minutes.

Skim off any foam that may collect on top. Add the heavy cream. Bring back to a simmer. Taste and season with salt and pepper to taste.

When ready to serve, divide the soup into 8 warmed bowls. Garnish with remaining sliced basil and Grilled Cheese Croutons. Serve immediately.