From Deana Burrows
Pastry chef Deana teamed up with her friend Kitty (below) to deliver a color-coordinated duo of creamy red soups: one red pepper the other tomato. She also penned this lovely, illustrated recipe – something she did last year as well. That’s committment!
10 tablespoons butter
1 cup chopped sweet onion
8 tablespoons flour
4 cups chicken or vegetable stock
1 large bay leaf
3 teaspoons sugar (or honey)
3 teaspoons salt
1 teaspoon baking soda
3 tablespoons Heinz ketchup (gotta be Heinz)
6 cups diced fresh plum tomatoes, (or canned equivalent amount)
1 teaspoon oregano dried
1 teaspoon dried basil
1 cup half and half
torn leaves of fresh basil
Melt butter in large soup pan, add chopped onion and dried herbs, saute til onions soften.
Stir in flour.
Add stock and remaining ingredients and simmer for about 40 mins on low heat.
Cool a bit and puree; check seasonings and adjust and salt and pepper.
Reheat and stir in half and half and torn basil.
Serve with grilled cheese!