Fresh Tomato Soup - recipe

Barbara J. Cooper’s Fresh Tomato Soup

6 tomatoes, skinned
4 tbs butter
4 tbs flour
1 medium onion, chopped
2-3 cloves of garlic, crushed
2 cups chicken broth
1/2 cup heavy cream
1 tbs fresh parsley
1 tbs fresh basil
salt/pepper/red pepper

Melt butter and cook onion until soft. Add skinned tomatoes and garlic. Add flour, blend well. Then add chicken broth and whisk well. It will thicken slightly. Simmer about 20 minutes. Either put in blender or use hand blender just a few seconds -- salt and pepper to taste. Add cream, parsley and basil. Serve with dollop of sour cream. You may enhance tomato taste by adding 2-3 tbs tomato paste.

Contributed by Barbara J. and Grover C. Cooper.