Cream of Tomato Soup

1. 1

   Cook the tomatoes down over medium low heat for a half hour or until they are fairly thick.

2. 2

   Break them up with a wooden spatula or spoon.

3. 3

   Stir in the butter and flour, kneaded together, and continue to stir until slightly thickened.

4. 4

   (If you like, strain the soup before adding the thickening.)

5. 5

   Add the soda, and let it cook with the tomatoes for a few minutes.

6. 6

   Remove the saucepan from the heat.

7. 7

   Add some of the tomato mixture to the heavy cream, which should be heated in advance.

8. 8

   Slowly stir this back into the rest of the tomato mixture.

9. 9

   Add salt and freshly ground pepper to taste.

10. 10

    Serve with a dash of chopped parsley.

* Per serving · 4 servings · Values may vary.

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