WINTER TOMATO SOUP

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Winter Tomato Soup image

This is yummy, yummy. I always use my hand blender thingy right in the pan, instead of transferring the hot soup to my blender. It's nice to float homemade croutons or basil on the top. Great with grilled cheese sandwiches! I found this years ago in A Taste of Oregon cookbook.

Provided by Yia Yia

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced
1 teaspoon thyme
1 teaspoon basil
salt and pepper
2 lbs Italian tomatoes (canned)
3 tablespoons tomato paste
3 3/4 cups chicken broth, divided
4 tablespoons flour
1 teaspoon granulated sugar
1 cup cream (heavy or half and half)

Steps:

  • In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
  • Cook, stirring, until onions wilt.
  • Add tomatoes and tomato paste.
  • Simmer 20 minutes.
  • Blend together 5 T of the chicken broth with the flour.
  • Add this to the soup, stir, then add rest of broth.
  • Simmer 30 minutes, stirring often to prevent burning.
  • Puree soup in blender.
  • Return to heat.
  • Add sugar and cream.
  • Simmer 5 more minutes.

Nutrition Facts : Calories 257.6, Fat 21.6, SaturatedFat 11.6, Cholesterol 50.3, Sodium 505.4, Carbohydrate 12.5, Fiber 2, Sugar 5.4, Protein 5

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