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1
Plunge fresh tomatoes in boiling water for a few seconds.
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2
Remove.
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3
With a small, sharp knife, remove skin.
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4
Cut into large dice and set aside.
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5
Melt butter with oil in large, heavy saucepan over medium heat.
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6
Add onion and pepper and saute until transparent, stirring occasionally, but do not brown.
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7
Add tomatoes, herbs and tomato paste and simmer, uncovered, slowly for 10-12 minutes, stirring often.
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8
Blend flour with 1/4 cup of chicken stock to form a thick paste.
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9
Add to remaining stock along with brown sugar (if desired) and stir into simmering tomato mixture.
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10
Bring to a boil, and salt and pepper to taste.
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11
Reduce heat to an even simmer and continue cooking uncovered for 30 minutes.
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12
Stir often to prevent burning.
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13
Turn off heat and cool soup slightly.
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14
Preheat the broiler.
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15
Transfer cooled soup to blender in batches and puree.
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16
When the entire mixture has been pureed, return to saucepan.
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17
Heat but do not boil.
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18
Turn off heat.
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19
Cover soup to keep warm.
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20
Whip cream until stiff and gradually fold in all but 3 T of the cheese.
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21
Transfer soup to an ovenproof casserole.
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22
Top with dollops of the whipped cream.
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23
Sprinkle remaining cheese over top.
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24
Broil 6 inches away from flame for 30-60 seconds.
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25
Do not burn.
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26
Serve right away.
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27
This is also good as a cold soup do not broil the soup, just top with the whipped cream and cheese, or yogurt or sour cream and dill.
