Cream of Tomato Soup

By mrspolanco77

Ingredients

• 2 tsp Canola oil
• 1 sweet onion thinly sliced
• 1 small bay leaf
• 3 lbs. tomatoes peeled, seeded and chopped
• 2 tsp cornstarch
• 1/2 cup evaporated milk
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add onion and bay leaf; cook 5 minutes, until soft. Add tomatoes, bring to simmering. Lower heat; cover; cook 20 minutes. Remove bay leaf.

2. Puree tomatoes in food processor. Pour back into saucepan.

3. Mix cornstarch and evaporated milk in small bowl. Stir in soup. Cook, stirring, over medium heat until thickened, about 6 minutes. Stir in pepper and thyme.