2 tablespoons unsalted butter
1/2 an onion, diced
1 carrot, diced
1 clove of garlic, minced
2 tablespoons all-purpose flour
2 cups vegetable broth
2-14.5 oz cans diced tomatoes, undrained
1/2 cup water
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
- Melt butter in a 4 qt saucepan over medium heat, add the onion and carrot. Cook about 5 minutes or until vegetables are tender, then add the garlic and cook until fragrant. Add the flour and stirring constantly until all the flour is mixed in, but do not let the flour burn. Then, gradually add in the vegetable broth a little at a time constantly stirring to avoid flour lumps.
- Add the tomatoes, water and seasoning and bring to a boil. Reduce heat to a simmer and allow to simmer covered for 15 minutes.
- Carefully add the soup to a blender and puree to the desired consistency. Consult your blenders instruction manual for tips on blending hot liquids. You may desire to wait until the soup is cooler before blending.
- Serve with grilled cheese sandwiches or cheese garlic biscuits.