Ingredients
| 6 | md. tomatoes, peeled | | 1/2 cup | tomato juice | | 1/2 cup | onion, finely chopped | | 1 tbsp. | sugar | | 1 tbsp. | lemon juice | | 1/8 tsp. | garlic powder | | 2 tsp. | salt | | 1/2 tsp. | pepper | | 1 | bay leaf | | 1/2 tsp. | thyme | | 2 tbsp. | butter or | | margarine | | 3 tbsp. | all purpose flour | | 2 cups | milk | | 1/4 cup | heavy cream |
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Instructions
Place all ingredients except milk, cream, butter and flour into a large pot. Bring to boil, then simmer for 30 minutes. Remove bay leaf, puree soup mix in blender and return to pot.
Heat butter in skillet. Slowly stir in flour, then stir in milk and continue stirring until it begins to boil. Lower heat and cook until thickened. Stir this mixture into soup. Add cream just before serving. Top each serving with freshly creamed butter and dill weed garnish. Makes 6 servings.
All About Tomatoes
Author's Comments
Tasty soup using fresh tomatoes from your garden.
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soups, tomato soup