Tomato Cream Soup

Tomato Cream Soup

1 1/2 dozen Roma tomatoes, peeled, or 2 qts. diced tomatoes in puree
1/4 lb. butter
1 tbsp granulated onion
salt and pepper to taste
1/2 to 3/4 qt. heavy whipping cream
cornstarch (3 tbsp. per 1/2 c. water)
1 to 1 1/2 tsp. sugar if needed

Place tomatoes in a blender and puree. Then strain through a screened strainer to remove the seeds, leaving you with the full flavored juices.

In a sauce pan, mix butter and juice together and cook for 1/2 hour, stirring occasionally to prevent sticking. During this process, add the granulated onion, salt and pepper, and the sugar ONLY if the tomatoes are bitter tasting. Add the sugar slowly so as not to over sweeten.

After this has cooked, add the heavy cream and bring to a roll (just under a boil). If necessary, add cornstarch to give a basic creamy soup consistency.

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