Creamed tomato soup

Yield: 8 servings

Measure Ingredient
3 tablespoons Butter (to saute with)
2 tablespoons Safflower oil
2 \N Large onions, chopped
½ teaspoon Thyme, crushed
1 teaspoon Basil
1 dash Salt & pepper
10 \N Medium ripe tomatoes,
\N \N Coarsely chopped
5 tablespoons Tomato paste
⅓ cup Flour
6 cups Chicken broth
1½ teaspoon Sugar
1 cup Cream
1 cup Milk
2 tablespoons Butter

Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally.

When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving.

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