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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1/4 cup onions, finely diced |
1/4 cup celery, finely diced |
1 cup oil |
1 cup all-purpose flour |
2 (16-ounce) cans whole peeled tomatoes |
1/2 tablespoons chicken bouillon powder |
1 quart heavy cream |
1 teaspoon italian seasoning |
1 teaspoon black pepper |
Directions:
1. In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.
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