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4.5/5
(15 Votes)
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Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1 14.5-oz. can low-sodium chicken broth
- 2 28-oz. cans crushed tomatoes
- 1 cup half-and-half
- 1/4 teaspoon cayenne pepper
- Salt
Details
Servings 8
Preparation time 5mins
Cooking time 26mins
Adapted from myrecipes.com
Preparation
Step 1
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook until onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half-and-half and cayenne pepper. Season with salt. Heat through and serve.
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