Ingredients:
- 1/2 c. butter or margarine
- 2 tbsp. olive oil
- 1 lg. onion, sliced
- 2 sprigs fresh thyme or 1/2 tsp.
- dried thyme
- 4 fresh basil leaves or 1/2 tsp.
- dried basil
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 1/2 lbs. diced fresh ripe tomatoes or 2 cans (16 oz. each) Italian-style tomatoes with juice
- 3 tbsp. tomato paste
- 1/4 c. all-purpose flour
- 3 3/4 c. chicken broth, divided
- 1 tsp. sugar
- 1 c. heavy cream
--CROUTONS:--
- 8 slices day-old French or Italian bread
- 1 lg. garlic clove, sliced lengthwise
- 2 tbsp. olive oil
Instructions:
In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring
occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. Place the flour
in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth.
Simmer 30 minutes, stirring frequently. Allow mixture to cool and run through sieve, food mill or food processor.
Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. To prepare
the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at
350 degrees for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each
bowl with one or two croutons.
