 |
Prep Time: 5 Minutes Cook Time: 21 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons unsalted butter |
1 yellow onion, finely chopped |
1 tablespoon sugar |
1 tablespoon all-purpose flour |
1 14.5-oz. can low-sodium chicken broth |
2 28-oz. cans crushed tomatoes |
1 cup half-and-half |
1/4 teaspoon cayenne pepper |
salt |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onion and sugar and cook until onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
2. Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
3. Puree mixture in batches and return to pot. Stir in half-and-half and cayenne pepper. Season with salt. Heat through and serve.
|
|