Recipe courtesy of Aaron McCargo Jr. and Kelsey Nixon
Episode: Star Quality
Save Recipe Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
12 to 16 servings
Level:
Easy

Ingredients

Directions

In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.

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