---------- Recipe via Meal-Master (tm) v8.01
       Title: Creamed Tomato Soup
  Categories: Soups/stews
       Yield: 8 servings
       3 tb Butter (to saute with)              5 tb Tomato paste
       2 tb Safflower oil                     1/3 c  Flour
       2    Large onions, chopped               6 c  Chicken broth
     1/2 ts Thyme, crushed                  1 1/2 ts Sugar
       1 ts Basil                               1 c  Cream
       1 ds Salt & pepper                       1 c  Milk
      10    Medium ripe tomatoes,               2 tb Butter
            Coarsely chopped               
   Combine butter and oil in soup pot; add onions; saute over low heat,
   sprinkling with thyme, basil, salt and pepper; stir occassionally.  When
   onions are tender, stir in tomatoes and tomato paste; simmer about 18
   minutes.  Blend flour with equal amount of chicken broth; add to tomato
   mixture and mix well.  Slowly add remaining chicken broth, stirring well.
   Simmer covered, over low heat, for about 30 minutes.  Stir occasionally to
   prevent soup from sticking to bottom of pan.  Put soup through blender in
   small batches.  Reheat puree and stir in sugar, cream and milk.  Simmer a
   few minutes; add remaining butter just before serving.