1. In a stockpot over medium heat, melt butter. Add onion, celery and carrots and saute for 10 to 15 minutes or until vegetables have softened and onions are transluacent. Add flour and cook an additional 2 to 3 minutes, stirring constantly to prevent scorching. Add tomatoes, cream and chicken broth and bring to a light simmer for 30 minutes. taste and season with salt and pepper and sugar if desired. remove from heat and add 1/3 cup basil. Stir to combine. Serve immediately, garnished with remaining basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
