Fresh Tomato Soup
|Peeled diced ripe tomatoes||2 Cup (32 tbs)|
|Half and half||1 Cup (16 tbs) (Half Milk And Half Cream)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs) (Canned Or Freshly Made)|
Simmer the tomatoes in butter for about 5 minutes; rub through a wire strainer or whirl smooth in a blender.
Sprinkle in flour, salt, and pepper, blending.
Bring to a boil; reduce heat and cook for 2 or 3 minutes, stirring constantly.
Add soda and half-and-half; cook until slightly thickened.
Stir in wine or chicken broth and heat to simmering.