Cream of Tomato Soup
Comment on this recipe
4 tablespoons butter
1/2 pound yellow onion, sliced (about 1 medium to large onion)
2-1/2 to 3 pounds fresh and ripe tomatoes, quartered
6 cloves garlic, chopped
1 can (6 ounces) tomato paste
1/2 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
2 to 3 cups cream (also can use whole milk or half & half)
1/2 teaspoon white pepper
In a large stock pot, sauté the onions in butter over medium heat for 4-5 minutes to soften (do not brown). Add tomatoes, garlic, tomato paste, black pepper, thyme & bay leaf and cook for 30 to 40 minutes. Remove bay leaf.
In batches, puree this mixture in a blender until smooth in consistency. Strain through a sieve. Discard pulp.
Place soup back in the stock pot and add 2 to 3 cups cream and white pepper.
Heat through and serve.
Linda Enders, Port Byron