Serves
6
INGREDIENTS
- 1 tbsp butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 tbsp flour
- 2 cup low-sodium chicken broth
- 2 cans 28 oz/796mL crushed tomatoes
- 1 tbsp chopped basil
- 1/2 tsp salt
- 1/2 tsp pepper
METHOD
- Melt butter in a nonstick skillet over medium-high heat. Sauté onion and celery until tender, about 3 minutes.
- Add flour and continue to cook, stirring, for 1 minute. Slowly pour in chicken broth and whisk until completely blended.
- Empty crushed tomatoes into large pot.
- Add contents of skillet along with basil, salt, and pepper. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Allow to cool and purée in blender to create a smooth texture. Reheat and serve.
NUTRITION
Calories 106
Protein 4 g
Carbohydrates 20 g
Fat 2 g
Fibre 6 g
