For soup: In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour until well combined; cook for 1 minute. Gradually stir in broth until combined. Stir in tomatoes, tomato paste, salt, Italian seasoning, and pepper; bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Top with basil just before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chunky-tomato-soup-spicy-grilled-cheese/