Tomato Soup

By fuzzygroup

Ingredients

• 2 28 oz cans diced tomatoes
• 3/4 cup chicken broth
• 3 tbsp unsalted butter
• 1 onion chopped
• 1 bay leaf
• 1 tbsp brown sugar
• 2 tbsp tomato paste
• 2 tbsp flour
• 1/2 tsp baking soda
• salt and pepper
• 1/2 cup heavy cream or half and half or milk

Preparation

Step 1

1. Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato jucie and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

2. Melt butter in dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Add 2/3 of drained tomatoes, bay leaf and brown sugar and cook, stirring occasionally until tomatoes begin to brown, about 15 minutes.

3. Add tomato paste and flour to pot and cook, stirring frequently until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice - broth mixture, remaining tomatoes, baking soda and 1/2 tsp salt and bring to a boil. Reduce heat to medium low and simmer until slightly thickened, about 5 minutes. Remove from heat.

4. Discard bay leaf. Puree soup in batches in blender. Return pureed soup to pot and stir in cream / milk / half and half. Season with salt and pepper. Serve.