Tomato soup

Serve plain or with crusty French bread or garlic croutons sprinkled on top. This can be made very light or richer with the addition of half half. Best when made with fresh home grown tomatoes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat butter and oil in large heavy pot. Add onions, thyme and basil and cook slowly until onion is wilted and soft (approx 10 minutes), stirring occasionally to prevent burning. Add tomatoes and tomato paste. Stir well and simmer for about 10 minutes. Put the four in a small mixing bowl and add about ¼ cup of the broth, stirring or whisking until well-blended. Stir this into the tomato/onion mixture in pot. Add the remaining broth and simmer about 30 minutes, stirring frequently all over the bottom of spot so soup does not stick or burn. Blend soup in blender until smooth. Return soup to heat and add sugar. Add salt and pepper to taste and the half and half, if desired.