Creamy Tomato Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Flour
3 1/2 lbs	1589g / 56oz	Ripe tomatoes - chopped
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Sugar
3 cups	711ml	Fresh Vegetable Broth - (see recipe)
		= (you may substitute canned
		Vegetable or chicken broth)
1/8 teaspoon	0.6ml	Ground cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Half-and-half

Recipe Instructions

Melt the butter with the oil over low heat in a pot.

Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.

Add the tomatoes, tomato paste, sugar and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt and pepper. Remove from heat and cool slightly.

Purèe the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.

Warm the soup before serving.

This recipe yields 6 to 8 servings.

Per serving (based on 8): 239 calories, 37g carbohydrates, 6g protein, 9g fat, 13mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000

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