 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | unsalted butter, cold | 1 1/8 | large | Onion, chopped | 1 3/4 | medium | Carrots | 3/4 | cup, strips | celery | 6 | clove | garlic minced | 1/2 | cup | all-purpose flour | 7 1/2 | cups | chicken broth, fat free | 1 1/2 | cans (28 fl oz) | tomatoes canned, diced | 1 1/4 | tablespoons | parsley, chopped | 1/2 | tablespoon | thyme, dried | 1 1/2 | leaves | bay leaf | 1 1/2 | cups | cream, half and half, fat free | 7/8 | tablespoon | salt | 1/2 | tablespoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Heat butter, add onion, carrots, celery and garlic and cook for 8-10 minutes until soft. Stir in flour and cook for 3-4 minutes. Add broth and tomatoes and stir until comes to a boil. Add spices and simmer for 30 minutes. Remove from heat and cool. Take out bay leaf but in a blender and puree until smooth. Return to heat and cook over medium heat while adding cream. Serve |
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