Fresh Tomato Soup #636 11/02

Categories:
soups-stews

1/2 cup onion; chopped
1/4 cup Butter
1 cup milk
6 medium tomatoes; peeled & chopped
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon thyme
1/4 teaspoon pepper
1 bay leaf

Saute onion in butter in a large dutch oven for 3 minutes or until tender. Reduce heat to low. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly until thickened and bubbly. Add next 6 ingredients. Bring to a boil; cover and reduce heat. Simmer for 30 minutes. Remove and discard bay leaf. Spoon half of mixture into a blender and process until smooth. Repeat procedure with remaining mixture. A little parmesan cheese sprinkled over top is really good.

Contributor: Alice Sheridan

Yield: 6 servings