Creamy Tomato Basil Soup
4 c. fresh tomatoes pureed
or 2 cans Italian Tomatoes blended
1 green pepper seeded
1 tsp. onion powder
1/2 tsp. basil
2 tsp. olive oil
4 c. chicken broth
1 c. heavy cream
1 tsp. salt
1/2 tsp. thyme
3/4 c. butter divided
4 tbsp. tomato paste
1/4 c. flour
1 tsp. sugar
1/4 tsp. pepper
Dip tomatoes in boiling water for 30 seconds. Take out and remove peel. Put into blender, mix with seeded green pepper. Blend until you have 4 cups.
In a large pot melt 1/2 c. butter, add flour mix until smooth. Add - thyme, basil, and olive oil until it melts. Add tomatoes and paste, simmer for 30 minutes stirring frequently. Just before serving add sugar, cream, and 1/4 c. butter and salt and pepper to taste.
Makes 8-10 cups.
