• 2 Tbs butter
• 1 medium yellow onion, chopped fine
• 4 – 6 cloves garlic, minced
• 1 (26-oz) can Campbell’s Tomato Soup
• 2 (14-oz) cans chicken stock
• 1 cup Half & Half
• 4 to 6 fresh Roma tomatoes, peeled chopped and seeded
• 1 Tbs dried basil
• 1 tsp dried oregano
• Dashes onion salt OR garlic salt
• Fresh ground pepper
• 8 to 12 fresh basil leaves, roughly chopped,
• For serving: Parmesan and fresh basil

Sauté onions in butter until translucent and soft. Add garlic and sauté for another couple minutes but make sure it doesn’t burn.

Stir in soup, stock, cream, and tomatoes. Stir until well incorporated. Add dry spices and fresh basil. Simmer for half hour on low. Top with fresh Parmesan and additional fresh basil then serve.