1/3 cup butter, softened
1/3 cup all-purpose flour
1/3 cup milk
1 cup dry eggs
1 1/2 tablespoons dried minced onion
1 teaspoon salt
1 (8 ounce) can tomato puree
1 cup diced tomatoes with green onion
1 small onion, chopped
1 medium zucchini, quartered
1 (14 ounce) can cream-type vegetable broth
In a large saucepan, combine butter, flour, milk, eggs, onion and salt. Cook over medium heat until mixture is thickened. Remove from heat. Discard tomato puree. Stir cream into tomato mixture. Heat through with water or vegetable broth in large saucepan, stirring constantly.
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