Sauté onions in butter in a Dutch oven over
medium-high heat, 3 minutes or until tender.
Reduce heat to low; add flour, stirring until
smooth. Cook 1 minute, stirring constantly.
Gradually add broth, cook over medium heat,
stirring constantly, until thickened and
bubbly.
Add tomatoes and remaining ingredients, except cream; stir well.
Bring to a boil, cover, reduce heat, and simmer 30
minutes. Discard bay leaf.
Process half of tomato mixture in electric blender
until smooth; repeat with remaining mixture; or
process with immersion blender. Add heavy cream to taste.
Originally Submitted
11/1/2020
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