1) 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.
2) Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, double cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10-15 minutes.
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.