Creamy tomato soup

After weeks of warm spring weather, it has cooled off briefly here, and these rainy nights are perfect for soup.  This creamy, thick tomato soup from Real Mom Kitchen really hits the spot.  It has a few more ingredients and steps than the tomato basil soup recipe I also love, but if you have the time, thickening it with flour and adding Worcestershire sauce adds extra depth to the flavor.


CREAMY TOMATO SOUP
Yield: 5 cups

Ingredients

2 (14 1/2-ounce) cans diced tomatoes

2 Tbsp butter

1/2 cup onion, finely chopped

1/4 cup all-purpose flour

1/2 teaspoon salt

pepper, to taste

2 cups half & half or heavy cream

1 Tbsp sugar

1 tsp Worcestershire sauce

Instructions

Place tomatoes in a blender or food processor and blend until smooth. Set aside.  In a large sauce pan, melt the butter. Add onion to the butter and cook until tender. Add flour, salt, and pepper and cook for 1 minute.  Add half & half  or cream slowly, while whisking.  Cook until mixture thickens. Add tomatoes, sugar and Worcestershire; cook until heated through (do not boil).