I originally got this recipe from Brad's Aunt Lisa.
1 onion, chopped
3 Tbs butter
salt
pepper
basil
4 Tbs flour
1 cup chicken broth
2 15 oz cans diced tomatoes (I use fire roasted), pureed or leave diced
1 cup milk
1 pint heavy whipping cream
Parmesan cheese
croutons
Melt the butter over medium heat in a pot and add the onion and cook until the onion is translucent. Add salt, pepper and basil to taste. Mix the flour in the chicken broth and add slowly to the onion mixture. Add the cans of tomatoes and let heat through. Add milk and let heat through. Add cream and simmer on low for about 30 minutes, stirring every 3-5 minutes. Add Parmesan and croutons as desired.
