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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This is a fabulous hearty soup. Ingredients:
1/4 cup butter |
2 cups onions, finely diced |
1 cup celery, finely diced |
1 cup carrot, finely diced |
1/2 cup all-purpose flour |
1 (28 ounce) can diced tomatoes, peeled, seeded and diced fresh tomatoes or 3 cups ripe peeled, seeded and diced fresh tomatoes |
1 cup heavy cream (i used half and half to cut on calories) |
3 cups low sodium chicken broth |
salt and pepper |
1 pinch granulated sugar |
1/2 cup chopped fresh basil, divided |
Directions:
1. In a stockpot over medium heat, melt butter.
2. Add onion, celery and carrots and saute for 10-15 minutes, or until vegetables have sofened and onions are translucent.
3. Add flour and cook and additional 2 to 3 mintues, stirring constantly to prevent scorching.
4. Add tomatoes, cream and chicken broth and bring to a light simmer for 30 minutes.
5. Taste and season with salt and pepper and sugar if desired.
6. Remove from heat and add 1/3 cup of basil.
7. Stir to combine.
8. Serve immediately, garnished with remaining basil.
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