Ingredients
Method
1) In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat-resistant spatula and mix until fully incorporated.
2) Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, double cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10-15 minutes.
Serve.
Rate this recipe
Overall Rating:
3.80
(13)
