Ingredients
-
1 tablespoon butter
-
1 medium onion, diced
-
2 garlic cloves, minced
-
1/2 red pepper, diced
-
4 slices prosciutto
-
2 tablespoons flour
-
1 (28 ounce) can crushed tomatoes
-
2 cups chicken broth
-
1 tablespoon tomato paste
-
1/2 teaspoon dried basil
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried oregano
-
1/2 teaspoon crushed red pepper flakes
-
1 bay leaf
-
2 tablespoons sugar
-
1 cup fat-free half-and-half or 1 cup milk
-
salt and pepper
-
1 small carrot, peeled and diced
Instructions
- In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
- Stir in flour and cook an additional 1 to 2 minutes.
- Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
- In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
- Serve.