Ingredients
2 tablespoons unsalted butter
1 onion, finely chopped
1 tablespoon all-purpose flour
2 28-oz. cans diced tomatoes with juice
1 cup low-sodium vegetable or chicken broth
3/4 cup heavy cream, warmed
1/4 teaspoon cayenne pepper
Salt and pepper
Preparation
1. Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Transfer to slow cooker.
2. Stir tomatoes with juice, broth and 1/2 cup water into cooker. Cover and cook on low until tomatoes are very soft, 5 to 6 hours. Puree with an immersion blender, then stir in cream and cayenne. Season with salt and pepper and serve.
2 tablespoons unsalted butter
1 onion, finely chopped
1 tablespoon all-purpose flour
2 28-oz. cans diced tomatoes with juice
1 cup low-sodium vegetable or chicken broth
3/4 cup heavy cream, warmed
1/4 teaspoon cayenne pepper
Salt and pepper
Preparation
1. Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Transfer to slow cooker.
2. Stir tomatoes with juice, broth and 1/2 cup water into cooker. Cover and cook on low until tomatoes are very soft, 5 to 6 hours. Puree with an immersion blender, then stir in cream and cayenne. Season with salt and pepper and serve.
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