Cream of Tomato Soup

5 TBSP butter

1/2 finely chopped sweet onion

4 TBSP flour

2 cups milk

2 bay leaves

1 1/2 tsp sugar

1/2 tsp salt

1/4 tsp white pepper

1 cup chicken broth

1 28oz can crushed tomatoes with basil (I use Muir Glen Organic)

1 6oz can tomato paste

1/2 tsp baking soda

1/4 – 1 cup whipping cream (whatever you prefer).


Melt the butter in a large soup pot. Add onion and sauté until tender but not carmelized.


Sprinkle flour and make a roue. Slowly add a little milk, stirring so it doesn’t get lumpy. Add a little more, stirring each time. It will thicken as you go but should not get lumpy. If it thickens too fast, turn the heat down. After all of the milk has been added, add bay leaves, sugar, salt and pepper and chicken broth. While it simmers, prepare the tomatoes.


In a bowl combine crushed tomatoes, tomato paste and baking soda and stir. Add to the soup pot and stir. Simmer.


Remove from heat. Remove bay leaves and toss or compost. With either a stick blender or using a regular blender a little at a time, blend until smooth.


Return to heat and add cream, as much or as little as you prefer.


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