Cream Of Tomato Soup


  1. In a large saucepot, melt butter. Over medium heat, sauté onion until tender.
  2. Add crushed tomatoes and tomato paste. Mix in flour and combine well with vegetables. Be careful not to burn flour.
  3. Using a wire whisk, slowly add chicken stock. Let the mixture boil then simmer. Transfer to a blender and puree mixture until smooth.
  4. Add milk, cream, salt and pepper. Lastly add cheese and sugar. Mix until cheese has melted. Serve.

Makes 6-8 servings.