This tomato basil soup takes the traditional canned tomato soup to a whole new level! Super creamy, thick and full of flavor. Tastes amazing served with a crispy grilled cheese and fresh chopped basil.
In a large pot, combine the oil and chopped onion and cook over medium-heat for 3-5 minutes, or until onion is tender. Stir in the basil and oregano and cook for 1 minute. Add the tomatoes (with juice), chicken stock and tomato soup. Bring to a boil, then reduce heat to low and simmer.
Meanwhile, in a separate pan, melt the butter over low heat. Slowly mix in the flour to make a roux. Cook for 2-3 minutes, or until roux turns golden. Slowly whisk in the hot water until the roux is smooth and has thickened. Add the roux to the soup and stir well, then slowly stir in the half and half.
Once the mixture is well combined, stir in the parmesan, salt and pepper. Simmer over low heat for 20 minutes. If desired, add more salt and pepper to taste. Serve and enjoy!