Here's what we're having for dinner tonight, possibly with grilled cheese sandwich croutons.
5 T Butter Or Margarine
1 T Oil
1 cup Onion, Chopped
3 cups Canned Tomatoes
1/4 tsp Thyme
1/2 tsp Basil
Black Pepper
3 T Flour
2 cups Chicken Broth
1/4 tsp Baking Soda
1/2 tsp Sugar
1/2 cup Heavy Cream
Salt
[Note: from Mary's Bread Basket Cookbook]
Melt butter and oil in a large saucepan. Sauté onions until tender, about 10 minutes. If using fresh tomatoes (1 1/2 pounds), core and chop coarsely. Add the tomatoes, thyme, basil and a few grindings of black pepper to onion mixture. Bring to a simmer and cook 10 minutes. In a small bowl, whisk the flour and 1/2 cup broth until smooth. Slowly add to the soup, stirring constantly. Pour in remaining broth. Cover and simmer 25 minutes. Put soup through a fine sieve into a clean saucepan. Add baking soda and stir thoroughly. Blend in the sugar and cream. Stir and heat, but do not allow to boil. Taste for salt and adjust. Serve immediately in warm soup bowls.
