Ingredient:
2 tbsp butter or margarine
1 medium onion, chopped (1/2 cup)
3 small carrots, shredded (1 cup)
2 tbsp Gold Medal all-purpose flour
1 cup half-and-half
1 jar (26 oz) Muir Glen chunky tomato pasta sauce
1 can (14.5 oz) Muir Glen diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Method:
In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
If desired, top with additional chopped fresh basil leaves.
2 tbsp butter or margarine
1 medium onion, chopped (1/2 cup)
3 small carrots, shredded (1 cup)
2 tbsp Gold Medal all-purpose flour
1 cup half-and-half
1 jar (26 oz) Muir Glen chunky tomato pasta sauce
1 can (14.5 oz) Muir Glen diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Method:
In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
If desired, top with additional chopped fresh basil leaves.
