Cream of Tomato Soup

• 3 to 4 tablespoons of butter

• 3 tablespoons of flour
• 2 cups of chopped onion
• 3 garlic cloves, minced
• 1/4 cup of Marsala
• 7 cups (2 28 ounce cans) peeled plum tomatoes; drain and reserve juice
• 1 pinch of cayenne
• Salt and fresh ground pepper to taste
• 1/4 to 1/2 cup of light cream
In a heavy pot, melt the butter over medium heat. Add the onions, and cook for 5 minutes, stirring frequently, until they have softened. Add the garlic, and cook another minute or two. Add the flour and cook, stirring constantly for 1 minute.
Stirring with a whisk, add the Marsala. Then slowly add the juice from the plum tomatoes, whisking all the while so that lumps won’t form. Add the tomatoes, and stir well.
Bring the soup to a boil, and let it simmer for 20 minutes, stirring occasionally. Purée the soup with a blender or food processor, in batches if necessary. Add the cayenne, salt, and pepper. Blend in as much cream as you desire and serve soup hot!

-contributed by Sharon Wouters

-- JillW - 14 Mar 2011