Ingredients
3 Tbs unsalted butter
1 large onion, sliced
1 medium carrot, peeled and finely diced 2 Tbs gluten free flour
1 cup skim or low-fat milk
2 cups reduced-sodium gluten free chicken broth
2 whole fresh tomatoes, peeled, seeded, and chopped
4 cups Francesco Rinaldi ToBe™ Healthy Garlic & Onion Pasta Sauce
1 bay leaf
1 Tbs fresh basil, minced
2 tsp fresh thyme, minced Salt and black pepper, to taste
Directions
In a large soup pot, melt the butter and add the sliced onions and sauté until the onions are golden brown. Remove the caramelized onions with a slotted spoon and reserve for later. In the same pot, add the carrots and sauté over medium heat until tender (add a little more butter if necessary), about 5 minutes. Add the gluten free flour to the carrots and combine to form a roux. Add the milk and chicken broth and let come to a boil, stirring often. Add the tomatoes, Francesco Rinaldi ToBe™ Healthy Garlic & Onion Pasta Sauce and bay leaf. Let simmer for 30 minutes. Remove the bay leaf from the soup. Add the caramelized onions, basil and thyme, and adjust the seasoning with salt and pepper. Serve. (Servings: 6)
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