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Servings 4
Author The Food Nanny


  • 1/2 yellow onion minced
  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1 Tablespoon All Purpose Flour
  • 2 14.5 oz. cans small diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 Tablespoons fresh basil chopped
  • Course Salt
  • Fresh ground black pepper
  • 2 Tablespoons fresh basil chopped
  • Parmesan cheese grated


  1. In a medium size saucepan, sauté the onion in olive oil until soft. Add garlic and flour and stir for 30 seconds. Add tomatoes with juice and chicken broth. Bring to a boil, turn the heat down to low and cook for 5 min.
  2. Blend tomato mixture in blender or an immersion blender.
  3. Return tomato mixture to the saucepan, add cream, stir until cream is blended. Heat until almost boiling. Season with course salt, ground black pepper and fresh basil.
  4. Serve topped with grated Parmesan cheese.