Soups

Table of Contents

Garden-Fresh Tomato Soup

(Yield: 8 servings- 2 quarts)
½ cup butter
2 Tablespoons olive oil
1 large onion
2 sprigs fresh thyme or ½ teaspoon dried thyme
4 fresh basil leaves or ½ teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
2 ½ lbs. diced fresh ripe tomatoes or 2 cans (16 ounces each) Italian tomatoes, not drained
3 tablespoons tomato paste
¼ cup flour
3 ¾ cups chicken broth, divided
1 teaspoon sugar
1 cup whipping cream (I use half and half fat free cream)
CROUTONS: (I never made these)
1 large clove garlic
8 slices day old bread (French or Italian)
2 Tablespoons olive oil

In a large sauce pan, heat butter and oil over medium heat. Add onion and seasonings. Cook until onion is soft. Add tomatoes and tomato paste. Simmer for 10 minutes. In a small bowl stir together flour and ¼ cup chicken broth until smooth. Stir into tomato mixture. Add remaining broth. Simmer for 30 minutes, stirring frequently.
Allow mixture to cool. In batches, puree tomato mixture in food processor or blender. Return mixture to pan. Add sugar and cream. Heat through.
Croutons:
Rub garlic clove over both sides of bread. Brush with oil and place on baking sheet. Bake at 350 for 10-15 minutes or until toasted. Turn and toast other side for 2-3 minutes. Just before serving top each bowl with croutons.
~Submitted by Pam Henson