- 2 tablespoons oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 garlic clove finely chopped
- 28 ounce can tomatoes drained
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Heat oil in a large saucepan over moderate heat then add onions, celery, garlic basil and thyme.
- When onions are tender add tomatoes, tomato paste, sugar, salt and pepper then cover and simmer 18 minutes.
- Add chicken broth then bring to boil.
Reduce heat and simmer 30 minutes stirring occasionally.
Transfer mixture in batches to blender and puree.
Strain through a sieve to remove any tomato seeds.
In saucepan melt butter then add flour and cook gently for 2 minutes.
Add milk and cook stirring until thick and smooth then whisk into tomato puree.
Taste and adjust seasoning then simmer an additional 5 minutes.
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