Creamy Tomato Soup

1 cup = 1 F, 1 O, 2 V
serve with grilled cheese for complete dinner exchanges

3 tbsp butter
1 ½ large onions, chopped
72 fluid ounces crushed tomatoes
¾ c flour 1 1/8 tbsp salt
¾ tbsp sugar
½ c lemon juice 1 ½ quarts water, divided
¾ quart half and half
¾ bunch fresh parsley, minced fresh basil, if available

In large stockpot over medium heat, warm oil and sauté onions until golden brown, stirring often. While onions are cooking, puree half the tomatoes with the flour, sugar, and salt and pepper; blend well. When onions are done, put them in Vitamix along with other half of the tomatoes; blend well. Add pureed tomatoes, onion mixture, water, and lemon juice back to pot and bring to a simmer, stirring often so it doesn’t stick or scorch. Lower heat and simmer for 30 minutes, stirring often so it doesn’t stick. Stir in half and half and parsley or other herbs and warm without boiling. Even better leftover, but heat gently, stirring; don’t boil.

Servings: 15