Vegetarian Creamy Tomato Soup
- 5 Tbsp butter
- 1/2 cup onion, chopped
- 5 Tbsp flour
- 4 cups half-and-half
- 1/2 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp baking soda
- 1 can (15 oz) peeled whole tomatoes, crushed with juice
- In a stockpot, melt the butter and saute the onions until softened.
- Whisk in the flour and stir constantly until paste is smooth.
- Gradually add the half-and-half.
- Add the bay leaf, salt, pepper, sugar and oregano.
- Simmer until the soup is slightly thickened.
- In a larger mixing bowl add the baking soda to the tomatoes.
- Add the tomatoes to the soup.
- Simmer for a few minutes to let flavors blend.
- Remove the bay leaf and blend using an immersion blender.
Published: Sunday, February 26th, 2012 by Kelly
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