Ingredients
2 cans (14.5 ounces each) diced tomatoes with basil, oregano and garlic, undrained1/4 cup butter1/2 cup finely chopped red onion2 garlic cloves, minced6 tablespoons all-purpose flour1 carton (48 ounces) chicken brothGrated Parmesan cheese, optional
Preparation
Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.
