Tuesday, July 3, 2012

Easy Chunky Tomato Soup

2 T vegetable oil
1 medium onion, chopped
2 T flour
1/2 cup milk
1 jar (26-28 oz) tomato pasta sauce
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (14 oz) chicken broth
shredded cheddar cheese

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened.

Add flour; cook and stir until moistened. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.

Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with cheddar cheese.

What I did differently from the recipe:
Nothing! It was too easy to change!

What I'll do differently next time:
Maybe add some pasta noodles or ground beef.

Thumbs up! Easy and would make again, perhaps with adding the noodles or beef.

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