Recipe: Fresh Tomato Soup

recipelink.com Chat Room Recipe Swap - 2001-08-11
From: recipelink.com

Fresh Tomato Soup
From: All About Tomatoes, Ortho Books
Serves 8

1/2 cup butter
2 tablespoons salad oil
3 pounds ripe tomatoes, peeled, cored and quartered
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1 large onion, thinly sliced
3 tablespoons canned tomato paste
1/4 cup all-purpose flour
4 cups rich chicken broth
1 cup cream
1 teaspoon sugar
salt and pepper to taste

Heat butter and oil in a heavy skillet. Add the onion and cook until translucent.

In a large kettle combine tomatoes, herbs, onion and tomato paste. Simmer for 10 minutes.

Mix the flour with 3/4 cup of the chicken broth and stir into the tomato mixture. Add the remaining broth and cook for 30 minutes, stirring frequently.

Pass the mixture through a fine sieve or whirl in a blender or food processor until smooth. Reheat and stir in cream and sugar. Do not boil. Add salt and pepper to taste.

Serve in cups or bowls with a pat of butter if desired.