Ingredients
| 2 |
tbsp olive oil |
| 1 |
onion, chopped |
| 1 |
clove garlic, finely chopped |
| 1/4 |
cup all-purpose flour |
| 3 |
cup vegetable broth |
| 1 1/2 |
cup tomatoes, chopped |
| 1 |
tbsp basil, crushed and dried |
| 1 |
tsp granulated sugar |
| 1/2 |
tsp salt |
| 1/4 |
tsp dill, dried |
| 1/4 |
tsp ground black pepper |
| 1/2 |
cup milk, half and half |
Directions
- Heat pot over medium heat
- Add oil and when hot (but not smoking), saute onion and garlic until softened (not browned) about 3 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add broth, tomatoes, basil, sugar, salt, dill weed and pepper
- Stir until well blended.
- Bring to a boil and simmer, uncovered for 25 mins.
- If you want, puree in batches in a blender. Return to pot, stir in half-and-half and heat until hot, but not boiling.
Categories
Soup
|
