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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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What a tasty, quick soup, especially good with hot, gooey grilled cheese. I will never eat the canned stuff again. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes, undrained (with basil, oregano and garlic) |
1/4 cup butter |
1/2 cup onion, finely chopped |
2 garlic cloves, minced |
6 tablespoons flour |
1 (48 ounce) carton chicken broth |
Directions:
1. In a blender, process tomatoes with juices until pureed; set aside.
2. In a large saucepan, heat butter over medium-high-heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
3. Remove from the heat; stir in flour until smooth. Cook for 1 minute.
4. Gradually whisk in broth.
5. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally.
6. Reduce heat and simmer for 20-25 minutes to allow flavors to blend.
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