From the kitchen of Stephanie Knewasser. With the
exception of heavy cream, this is made of pantry staples.
Serve with a cheesy flatbread, grilled cheese or panini.
In a large pot:
2 Tbsp olive oil
1 c onion, chopped
4 cloves garlic, chopped
Cook 8 minutes or until onions are soft.

Add:
1/4 c flour
14.5 oz can fire roasted diced tomatoes
2 c chicken broth
1/4 tsp ground thyme
1/4 tsp oregano
1/4 tsp basil
1/2 tsp parsley
Stir. Simmer 15 - 20 minutes.

Puree in blender.

**If freezing, stop now and freeze. Finish recipe when
thawed and warmed.**

Add:
1/4 c heavy cream
1 tsp salt
1/8 tsp pepper

Garnish with:
croutons
romano or parmesan cheese, grated or shredded

Makes 4 1/4 cups of soup = 4 servings
"When someone told me I lived in a
fantasy land, I nearly fell off my unicorn."
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