Tomato Soup

8 Servings
Tomatoes American
Vegetables Soup Tomatoes American

4 tablespoons unsalted ter
56 ounces diced atoes reserve juice
1 on chopped
2 tablespoons il
2 tablespoons wn sugar
1 tablespoon ato paste
2 tablespoons ur
2 cups cken broth
1/2 cup heavy am
salt and per
enne pepper

Melt butter in soup pot. Add drained tomatoes, onion, brown sugar, and tomato paste. Cook about 15 minutes. Stir in the flour and cook one minute. Stir in broth, basil and 3 cups of the reserved tomato juice. Add more juice or tomato sauce to make three cups if not enough left over. Bring to a simmer. Puree in a blender in stages. (Only fill blender half way at a time or it could blow the lid off with the heat) Put pureed soup back in pot and stir in cream. Bring to a brief simmer and turn on low until ready to serve. Season with the salt, pepper and cayenne to taste. Per Serving (excluding unknown items): 1430 Calories; 99g Fat (58.5% calories from fat); 31g Protein; 127g Carbohydrate; 24g Dietary Fiber; 287mg Cholesterol; 1863mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 16 1/2 Vegetable; 1/2 Non-Fat Milk; 18 Fat; 1 Other Carbohydrates.


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