1 cup beef broth
1 clove garlic, minced
2/3 cup heavy cream, divided
1 onion, diced
1 (8 ounce) package cream cheese, softened
2 servings canned tomatoes, drenched
1 (10.5 ounce) can tomato paste
3 tablespoons chili powder
1/2 teaspoon ground black pepper
In a FQ-size pot over high heat, combine beef broth, garlic and cream.
In similar sized pot over high heat, combine onion, cream cheese and tomato paste.
Cook and stir puree ingredients until mixture reaches desired level. Reduce heat to medium, and cook 20 minutes, until mixture is back up to a boil. Then add tomato paste, tomato paste, chili powder, rosemary sprigs, and pepper. Warm through; serve with orange wedges.
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