Cream of Tomato Soup

By kathleentirpak

Ingredients

• 2 Tablespoons butter
• 1 small yellow onion, chopped
• 1/4 cup flour
• 1 cup milk
• 28 ounce can of Italian style tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• salt & pepper to taste
• 1/2 pint whipping cream

Preparation

Step 1

Saute onion in melted butter. Add flour, and cook for 2 minutes, stirring constantly. Whisk in milk, and cook until thickened. Add tomatoes, and simmer for 10 minutes. Puree in batches in blender. Return soup to pot, add spices, and stir in cream. Heat through before serving.