Cream of Tomato Soup

1997

4 servings

3 c. chopped tom.
1/3 c. "  onion
2 tsp. sugar
1-1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. " thyme
1/8 tsp. pepper
1 can tom. paste (6 oz.)
1/4 tsp. baking soda
1 T. butter
1 T. flour
2 c. milk

In medium saucepan, combine tom, onion, sugar, salt, basil, thyme, pepper & tom. paste.  Cover; simmer 10 minutes.  Press mixture through strainer or foley mill to make puree; discard pulp.  Stir in baking soda; set aside.

In a large saucepan, melt butter; stir in flour and cook a minute or two.  Whisk in milk and cook 1 min. until thickened, whisking constantly.  Stir in tomato puree.  Heat through.  Garnish each serving with a dollop of sour cream & chopped chives.