2 lbs. ripe tomatoes (or 2-15 oz. cans tomatoes, chopped)
1 medium onion, thinly sliced
1 bay leaf
1 tsp. dried basil
1 tsp. salt
1 pint light cream
1 Tbsp. butter
1 heaping Tbsp. brown sugar
2 whole cloves
½ tsp. black pepper
1 cup milk
Peel and seed tomatoes, if using fresh. For canned, cut off stemmed end. Sauté onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper, and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree. Strain. Add cream and milk and heat through. Serve topped with toasted, buttered croutons and chopped chives. Serves 6 exactly for first course only. Very rich and elegant soup.
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