One of Molly’s fabulous soups! A late-summer, autumn delight. Freeze the tomato base to use in the depths of winter.
8 firm ripe tomatoes, cut in half
1 onion, quartered
2 Tbsp sugar
1 bay leaf
2 vegetable bouillon cubes
½ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp ground cloves
½ cup homemade Thick White Sauce
1 cup light cream
Tomato Base: Bring tomatoes, onion, sugar, bay leaf, bouillon cubes, salt, pepper, cinnamon and cloves to boil in large saucepan. Simmer, covered, 1 hour. Remove from heat, discard bay leaf, and process base in batches in blender on coarse pulse. Set aside. (May be prepared in advance & frozen if desired.)
Prepare Thick White Sauce from favourite recipe.
Combine in large saucepan ½ cup thick white sauce and light cream. Set over low heat, stirring constantly, until smooth and thoroughly heated. Add the tomato base gradually while stirring. Heat to serving temperature. Serve with croutons or grated cheese or sour cream.