Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 teaspoon dried thyme (2 sprigs fresh)
- 1/2 teaspoon dried basil (4 leaves fresh)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
- 3 tablespoons tomato paste
- 3 tablespoons flour
- 3 cups chicken broth, divided
- 1 teaspoon Splenda
- 1 cup evaporated milk
Make it step by step
- In a large saucepan heat oil over medium heat.
- Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden.
- Add tomatoes and tomato paste.
- Stir and simmer for 10 minutes.
- In a small bowl whisk together the flour and 1/4 cup of the chicken broth.
- Stir into tomato mixture until well blended.
- Add the remaining broth. Simmer for 30 minutes, stirring frequently.
- Puree with an immersion blender until smooth.
- Add the Splenda and evaporated milk.
- Heat through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Linda Farnsworth, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.