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Ingredientes
- 3 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 lg. onion
- 1 1/2 tbsp. garlic
- 1 1/2 tbsp. dry basil or possibly if fresh is used, add in more
- 4 c. chicken broth
- 1 c. flour
- 2 c. Italian plum tomatoes or possibly 1 (2 lb.) can whole peeled or possibly fresh tomatoes
- 2 tbsp. tomato paste
- Healthy pinch to 1/2 teaspoon thyme leaves
- Salt and pepper to taste
Direcciones
- Saute/fry till onions are wilted but not brown in extra virgin olive oil and butter. Add in garlic and saute/fry till tender. Don't brown or possibly burn garlic or possibly butter. Add in seasonings and all tomatoes and most of chicken broth saving about 1/2 c. to make a roux with the flour to be added near end of cooking. Simmer for 20 min.
- Make a roux with reserved chicken broth, add in to thicken. Then puree in blender. Cook 15 min longer. Serve with French bread or possibly as topping for stuffed cabbage or possibly bell peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 142 | 47% |
| Total Fat 16.16g | 20% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 506mg | 21% |
| Potassium 531mg | 15% |
| Total Carbs 33.09g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.33g | 3% |
| Protein 7.2g | 12% |
