Heat vegetable oil over medium heat in a large saucepan. The oil should shimmer slightly as it warms up, preparing it for the onion.
Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant, about 3 to 5 minutes. This is where the magic begins!
Sprinkle the flour over the sautéed mixture. Stir it in well and cook for about 1 minute, allowing the flour to become slightly golden, which will help thicken the soup.
Gradually whisk in the half-and-half, ensuring a smooth mixture. You might notice the creaminess starting to develop at this stage.
Now, it’s time to add the star ingredients! Pour in both cans of Crushed Tomatoes and Diced Tomatoes, along with the dried basil and dried oregano. Stir everything together, letting the flavors mingle.
Next, incorporate the chicken broth into the pot. Bring the soup to a gentle simmer, and let it bubble away for about 15 minutes. Stir occasionally as it cooks, enjoying the inviting aroma!
While the soup simmers, preheat your oven to 350 degrees. This step is crucial for preparing your baguette.
Cut the baguette into 1-inch pieces and toss them with extra virgin olive oil. Spread them out on a baking sheet lined with parchment paper.
Place the baking sheet in the oven and bake until the pieces are crispy and golden, usually around 10 minutes. Keep an eye on them to prevent burning!
Once the soup is ready, taste it for seasoning. You may want to adjust with salt or pepper. Serve it hot, garnished with crispy baguette pieces and a sprinkle of shredded cheddar cheese on top. Enjoy your homemade comfort!
