2 tablespoons butter
1/2 a yellow onion, diced
2 teaspoons garlic, minced
1 tablespoons all-purpose flour
1 (15 oz) can tomato sauce
1 can worth of water (fill the sauce can with water)
2 (14.5 oz) cans diced tomatoes
2 teaspoons dried basil
1/4 teaspoon ground pepper
2 tablespoons balsamic vinegar
- Melt the butter in a very large saucepan, add the onion and cook until the onion is translucent. Add the garlic and cook until fragrant, about 30 seconds. Slowly sprinkle the flour over the vegetables and stir until well incorporated. Continue stirring as you add the tomato sauce and the can's worth of water. Add the diced tomatoes, dried basil, ground pepper and balsamic vinegar. Bring to a boil, reduce heat and allow to simmer for 20 to 30 minutes or until the soup has thicken just a bit.
- Take the soup off the heat and allow to cool. Once cool enough, puree a portion at time in a blender or food processor until smooth. Return to the stove and warm to serve.