Eat It

Instructions

1

In a stockpot over medium heat pour olive oil and add the chopped/minced garlic and onion. Saute for about 5 minutes or until the onion is translucent.
2

Add the tomatoes and chicken broth and bring to a boil. Gently boil for about 20 minutes.
3

Remove from heat and let cool for a few minutes, then add a few sprigs of fresh basil.
4

Blend with a stand or submersible blender to desired chunkiness then set aside.
5

In the now empty stockpot, melt butter over medium heat. Stir in the flour to make a roux, cooking for about 5 minutes or until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture dissolving all lumps, then stir in the rest.
6

Add in the cayenne pepper, balsamic, and cream, then add sugar and salt incrementally to adjust measurement to taste.