Chunky Tomato Soup
Serves: Makes 4 Servings
  • ¼ cup olive oil
  • 2 medium onions, chopped (about 1½ cups)
  • 1½ tablespoons minced garlic
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (28-ounce) can crushed fire-roasted tomatoes
  • 1½ tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon ground black pepper
  • Fresh basil, to serve
  1. 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