Instructions: Saute until onions are wilted but not brown in olive oil and butter. Add garlic and saute until tender. Do not brown or burn garlic or butter. Add seasonings and all tomatoes and most of chicken broth saving about 1/2 cup to make a roux with the flour to be added near end of cooking. Simmer for 20 minutes. Make a roux with reserved chicken broth, add to thicken.

Then puree in blender. Cook 15 minutes longer. Serve with French bread or as topping for stuffed cabbage or bell peppers.

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