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- 1/2 cup butter
- 1/3 cup flour (I usually do a little less)
- 1 16 oz. can chicken broth
- 1 16 oz. can tomato sauce
- 1 16 oz. can crushed tomatoes in puree
- 1 Tbsp dried basil
- 1 tsp salt
- 1 tsp black pepper
- 2 cups half and half (fat free works fine)
- Melt butter over med-low heat in a soup pot. Add flour and simmer the flour for a few minutes, but do not brown.
- Add chicken broth and bring back to simmer. Cook
- Add tomatoes and sauce, as well as dried basil, salt and pepper. Cook for about 30 minutes on low heat for flavors to meld well.
- Remove from heat and add half and half.