Serves: 10
Total Calories: 201

1/4 cup butter or margarine
1 onion finely chopped
1/4 cup celery finely diced
1/4 cup green bell pepper finely diced
3 pounds tomatoes peeled, seeded, and chopped
2 cups tomato juice
1 (10 1/2-ounce) can beef bouillon undiluted
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon basil dried, crushed
1/2 teaspoon summer savory dried, crushed
1 tablespoon butter or margarine
1 tablespoon flour
2 tablespoons vermouth
1 cup half and half
Fresh minced parsley for garnish

Melt 1/4 cup butter or margarine in large saucepan. Add onion, celery, and green pepper sauté until soft. Add tomatoes, tomato juice, bouillon, salt, sugar, basil, and summer savory. Simmer uncovered for 30 minutes. Cool and purée in blender or food processor. Melt 1 tablespoon butter or margarine in saucepan add flour and stir for 3 minutes. Add tomato mixture and bring to boil simmer, stirring until thickened. Add vermouth and half-and-half heat through but do not boil. Serve with a sprinkling of parsley.

Nutritional Facts:

Serves: 10
Total Calories: 201
Calories from Fat: 124

More Recipes from the Fresh from the Garden Cookbook:
Carrot Vichy Soup
Cucumber-Yogurt Soup
French Onion Soup
Russian Vichyssoise
Tomato Bisque
Watercress And Green Pea Soup