Tomato Soup

When I was a little girl, my grandmother made the simplest of tomato soups in August when the tomatoes were ripe. Once I was married I sought to find this simple tomato soup and came upon this recipe in Craig Clairborne's "The New York Times International Cook Book". My hope is that Craig would be happy to warm so many people's hearts on a cold Winter day. This year I am making it for Break the Fast after Yom Kippur. I hope whenever you choose to make it, it will warm your heart just a little bit.

INGREDIENTS

• 1/2 cup butter
• 2 Tablespoons olive oil
• 1 large onion, thinly sliced ( about 2 cups)
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 4 basil leaves, chopped, or 1/2 teaspoon dried basil
• Salt and freshly ground pepper to taste
• 21/2 pounds fresh, ripe tomatoes, cored, or 1 2 pound 3-ounce can tomatoes, preferably the Imported Italian style
• 3 Tablespoons tomato paste
• 1/4 cup flour
• 4 cups Chicken stock (canned, or Osem brand consomme powder mixed with water)
• 1 teaspoon sugar ( if needed)
• 1 cup heavy cream ( very optional)

DIRECTIONS

• Heat most of the butter and the olive oil in a heavy saucepan.
• Add the onion, thyme, basil, salt and pepper.
• Cook, stirring occasionally, until the onion is wilted
• Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
• Place the flour in a small mixing bowl, add 5 Tablespoons of stock, and stir to blend.
• Stir this into the tomato mixture.
• Add the remaining chicken stock and simmer 30 minutes, stirring frequently to prevent sticking, scorching or burning of the tomatoes.
• Put the soup through the fine sieve of a food mill.
• Return it to the heat on a low flame.
• Add sugar to taste ( if needed).

NOTE

You can add cream if you like, and add a swirl of butter on top as you serve it, but I find it to be delicious without these.