Ingredients:
1 Tbsp - butter
1 - medium onion, chopped
1 - clove garlic, minced
1 - stalk celery, chopped
2½ Tbsp - tomato paste
2 - pounds fresh, ripe tomatoes – peeled, seeded and coarsely chopped
1 Tbsp - Florida Crystals® Organic Cane Sugar
4 cups - chicken or vegetable broth (fresh or canned)
1 Tbsp - fresh thyme leaves OR 1½ tsp dried thyme leaves
Salt and pepper to taste
½ cup - heavy cream or half & half
2 Tbsp - chopped fresh parsley

Preparation:
In a large saucepan over medium heat, melt the butter and cook the onion, garlic and celery until tender. Add the tomato paste and cook for 1 minute, stirring constantly. Add tomatoes, Florida Crystals® Organic Cane Sugar, broth, thyme and season with salt and pepper.

Simmer for 20 minutes, stirring occasionally. Remove from heat and puree the soup in a blender or food processor. Return the soup to the pot and heat soup. Stir in the cream, but do not boil. Stir in parsley and serve immediately.

Serving Quantity: 6 to 8


Quick Tip:
You just can’t beat the All-American lunch of Tomato Soup and a Grilled Cheese Sandwich. This recipe is an upscale version that goes great with sesame bread sticks or seasoned flat bread crackers.

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