JRX
Nitro Member
- Joined
- Jul 8, 2006
- Messages
- 1,168
- Location
- Grand Rapids, Michigan
Sauté drained tomatoes in olive oil, basil, and garlic until almost dry with a soft texture. Set aside
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, and pepper; bring to a boil over high heat, stirring frequently. Add
tomatoes, Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Add cheese slowly; stir over low heat just until cheese melts (do not boil). For a thicker soup,
use just 1 can broth.
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, and pepper; bring to a boil over high heat, stirring frequently. Add
tomatoes, Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Add cheese slowly; stir over low heat just until cheese melts (do not boil). For a thicker soup,
use just 1 can broth.
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