Serves: 5
Total Calories: 421
Sauté onions in 2 tablespoons butter for 3–4 minutes. Add 3 cans of the tomatoes, bay leaf, allspice, parsley, sugar, salt, and pepper. Simmer for 8–10 minutes. Put into blender or processor and purée; return to pan. Add soda and half-and-half to the purée.
In a stockpot, melt 2 tablespoons butter. Blend in flour and cook over low heat until smooth and bubbly. Stir in milk; bring to a simmer, stirring constantly. Stir in purée and the remaining 2 cans tomatoes. This gives a chunky consistency. Bring to a simmer. Serve hot.
This Fresh Cream of Tomato Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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