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Cream of tomato soup

1 Tbsp. (15 mL) butter
1 medium onion, chopped
2 cups (10-15) fresh tomatoes, skins removed in boiling water and chopped into quarters
1 bay leaf
1 tsp (5 mL) sea salt
1 tsp (5 mL) black pepper
1 cup (250 mL) 2% milk
½ cup (125 mL) heavy cream
Optional: 2 Tbsp (30 mL) sherry
 
Saute onion in butter until soft for 5 minutes. Add skinned tomatoes, bay leaf, salt and pepper. Cook over gentle heat until the tomatoes are liquid for 15-20 minutes. Remove the bay leaf. Puree in a blender until smooth. Return to the saucepan.
 
Stir in the dairy gradually to prevent the soup from curdling and heat without allowing to come to a boil. Add sherry if you wish (nice touch). Garnish with croutons, or basil sprigs and serve.

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