- 4 tablespoons coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 tablespoons whole wheat pastry flour
- 2 28-oz. can crushed tomatoes
- 3 cups beef bone broth
- 1 cup heavy cream
- Salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Add flour & stir to blend.
Add undrained tomatoes and broth to saucepan. Turn heat to medium-high and bring to a boil. Stir constantly until slightly thickened.
Transfer soup to a blender in batches and puree until smooth. Return soup to pan, stir in cream and cook over low heat, until heated through. Do not bring soup back to a boil. Season with salt and pepper to taste.
- Hubba gave it a 8-9
- 14 year old said 10
- 11 year old said 9.9
- 7 year old just scrunched up his nose & tried not to swallow it (but I'm used to that!!!)
- Mom gives it an 8.5