CREAM OF TOMATO SOUP

Cream of Tomato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the oven rack in the upper third of the oven.

Step 2

Preheat the oven to 450 degrees

Step 3

Line a jelly roll pan or rimmed cookie sheet with foil.

Step 4

Put the tomatoes from two cans in a single layer on the ppan.roast for 30 min

Step 5

Remove them from the sheet and peel off any foil, cur of any browned parts.

Step 6

Cut each tomato in half.

Step 7

Melt the butter in a heavy-bottomed pot.

Step 8

Sauté the onion over medium her for about 10 minutes, until the onion is soft.

Step 9

Remove the pan from the heat an stir in the flour.

Step 10

Return the pan to medium heat and whisk in the chicken stock

Step 11

Stir in 2 cups of the reserved tomato liquid, the wine, tomato paste, lemon juice sugar, and roasted tomatoes.

Step 12

Bring to a boil, reduce the heat, and simmer fe 10 minutes to blend, stirring occasionally.

Step 13

Remove the tomatoes from the soup, place them in a food processor wil some of the liquid, and puree.

Step 14

Set them aside and puree the rest of the mixture

Step 15

Add the cream and stir to blend.

Step 16

Serve hot.