The richness of cheddar and Parmesan cheeses is mixed with the classic tastes of tomatoes, basil, and oregano to make this dish. Great for cozy nights or important events.
Ingredients: 1 can 28 oz crushed tomatoes. 1 cup chicken broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Croutons for garnish. Fresh basil leaves for garnish.
Instructions: Preheat the oven to 375F 190C. In a large pot, melt butter over medium heat. Add chopped onion and garlic, saut until softened. Stir in flour and cook for 1-2 minutes until lightly golden. Slowly whisk in chicken broth, crushed tomatoes, dried basil, and dried oregano. Simmer for 10-15 minutes, stirring occasionally. Add heavy cream, cheddar cheese, and Parmesan cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste. Transfer the soup to a baking dish. Top with additional cheddar cheese. Bake for 20-25 minutes or until bubbly and golden on top. Garnish with croutons and fresh basil leaves before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
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