Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Roasted Garlic (see recipe)
8 Medium tomatoes
2 t Olive oil
3 T Flour (all-purpose)
1 Large onion, chopped--about
1 1/2 cups
2 14 oz. cans clear veg. broth
1 c Skim milk
1/2 t Ground thyme
1/2 t Sugar
1/2 t Salt
1/4 t White pepper

Heat the oven to broil. Slice the tomatoes in half and squeeze out
the seeds and juice. Place skin side up on a jellyroll pan. Broil
for 10 minutes, or until skins blister and blacken. Remove from oven
and allow to cool slightly. Skins will slip off easily; discard.
Place the tomatoes in a food processor or blender and puree.

In a Dutch oven, heat the oil over medium heat. Satue the onions
until soft, then sprinkle evenly with flour. Stir with a whisk and
cook for 1 minute longer. Stir in the tomato puree and vegetable
broth and cook, stirring frequently, until the mixture comes to a
boil. Add the roasted garlic, thyme, white pepper, salt and sugar.
Simmer for 10 to 20 minutes.
Turn off heat and stir in the reserved milk. Makes 8 (1-cup)
servings. From the Orlando Sentinel.

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