Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter (to saute with)
2 tb Safflower oil
2 Large onions, chopped
1/2 ts Thyme, crushed
1 ts Basil
1 ds Salt pepper
10 Medium ripe tomatoes,
Coarsely chopped
5 tb Tomato paste
1/3 c Flour
6 c Chicken broth
1 1/2 ts Sugar
1 c Cream
1 c Milk
2 tb Butter

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally.
When onions are tender, stir in tomatoes and tomato paste; simmer
about 18 minutes. Blend flour with equal amount of chicken broth;
add to tomato mixture and mix well. Slowly add remaining chicken
broth, stirring well. Simmer covered, over low heat, for about 30
minutes. Stir occasionally to prevent soup from sticking to bottom of
pan. Put soup through blender in small batches. Reheat puree and stir
in sugar, cream and milk. Simmer a few minutes; add remaining butter
just before serving.

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