Cream of Tomato Soup

Marlene Mork (GF Utah group)

4 Tbsp. butter or margarine
1 Tbsp. olive oil
1/2 cup chopped onions
1/4 tsp. each dried thyme and basil
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1 (16-oz) can tomatoes
2 Tbsp. tomato paste
2 Tbsp. cornstarch
1-1/2 cups GF chicken broth
1/2 tsp. sugar
1 cup milk or cream 

1. In large saucepan heat butter and olive oil.
2. Add onions and seasonings; cook until tender.
3. Add tomatoes and tomato paste; simmer 10 minutes. 
4. Mix flour and chicken broth; stir into tomato mixture and simmer 30 minutes.
5. Pour into blender, pulse until well blended. 
6. Return to pan; add sugar and milk. Cook and stir until heated through. Serve.