From the kitchen of Stephanie Knewasser
In a large pot:
2 Tbsp olive oil
1 c onion, chopped
4 cloves garlic, chopped
Cook 8 minutes or until onions are soft.
Remove from heat.
Add:
1/4 c flour
Stir. Add:
14.5 oz can fire roasted diced tomatoes
2 c chicken broth
1/2 tsp parsley
1/4 tsp ground thyme
1/4 tsp oregano
1/4 tsp basil
1 tsp salt
1/8 tsp pepper
Stir.
Simmer 15 – 20 minutes.
Puree with an immersion blender or in a traditional blender.
**If freezing, stop now and freeze.
Finish recipe when thawed and warmed.**
Add:
1/4 c heavy cream
Garnish with:
croutons
romano or parmesan cheese, grated or shredded
Makes 4 1/4 cups of soup = 4 servings
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