Step 1

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly

Step 2

Stir in crushed and petite diced tomatoes, basil, oregano and stock. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.

Step 3

To make croutons, toss bread cubes with olive oil and grated cheese. Spread onto baking sheet and place into a preheated oven at 350F/180C. Bake until croutons are golden brown, about 10 minutes. Top soup with crouton.