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1 c chopped onion
¼ c butter
3 16-oz cans diced tomatoes, drained
2 T tomato paste
1 T sugar
1½ t salt
1 t basil
½ t oregano
½ t parsley
½ t freshly ground pepper
¼ c flour
4 c chicken broth, divided
1 c whipping cream
In large saucepan, saute
onion in butter until tender. Add tomatoes, tomato paste, sugar, salt, basil,
thyme, and pepper. Simmer for 10 minutes, stirring occasionally. Combine flour
and ¾ cup of the broth; form a smooth paste. Add to tomato mixture with
remaining broth. Bring to a boil, and boil for two minutes, stirring
constantly. Reduce heat, cover and simmer for 30 minutes or until tomatoes are
tender. Remove from heat. Stir in cream and serve immediately.
Yield:
6 servings
Serving Size: 1½ cups
Units: 5
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Soups: The
rest of the Recipes in the Cookbook
Baked Potato Soup, Barley Soup, Beef Vegetable Soup,
Captain Ron’s Speedy Chili, Cheese and Wild Rice Soup, Chicken Noodle Soup,
Chili, Corn Chowder, Cream of Mushroom Soup, Fish Chowder, Five Onion Soup,
Hearty Italian Bean Soup, Irish Potato Soup, Italian Meatball Soup, Kesakeitto
(Finnish Summer Soup), Leek and Potato Soup, Mexican Chicken Chili, Mexican
Stew, Minestrone (Italian Vegetable Soup), Pasta Fagoli (Italian Bean Pasta
Soup), Salmon Bisque, Senate Bean Soup, Shrimp and Lobster Bisque, Spicy
Chicken Tortilla Soup, Tomato Soup, Veggie Chili, Wisconsin Cheese Soup,
Zucchini Soup
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