Cream of Tomato Soup

By Thom7747

This soup is flavored with brown sugar and topped with whipped cream.

Ingredients

• 4 Tablespoons butter
• 1 small onion, minced
• 1 tablespoon brown sugar
• 4 very ripe large tomatoes, 2#, chopped
• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups hot milk
• salt and pepper
• 1/2 cup heavy cream, whipped
• chive blooms

Details

Servings 6

Preparation

Step 1

Step 1: In a large saucepan over medium heat, melt 4 tablespoons of butter and sauté the onion until translucent, about 5 minutes.
1. Stir in the brown sugar, and the tomatoes, and simmer, covered, 15 minutes.
2. Puree in a blender or a food processor, 2 cups at a time, or press through a sieve.

Step 2: In the saucepan over low heat, melt the remaining butter, and stir in the flour.
1. Stirring constantly, beat in the milk, and cook, stirring, until bubbly, 1 to 2 minutes.
2. Add the tomato puree, and cook, uncovered, until just below boiling.
3. Add salt and pepper to taste.

To serve: Ladle into soup bowls and garnish with whipped cream and chive blooms.
 
Dividends:  Nice cold.
 
To make ahead: Complete through Step 1, then finish just before serving.