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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food. Ingredients:
2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained |
1/4 cup butter |
1/2 cup finely chopped red onion |
2 garlic cloves, minced |
6 tablespoons king arthur unbleached all-purpose flour |
1 carton (48 ounces) chicken broth |
grated parmesan cheese, optional |
Directions:
1. Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese. Yield: 8 servings (2 quarts).
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