I got this recipe from my teammate Regan. She is a fabulous cook!
Ingredients:
1/2 chopped onion
1/4 cup flour
6 med. tomatoes, peeled & blended (boil tomato for 30 sec. to get peel off)
1 1/2 t. salt
1 t. minced fresh thyme or 1/2 t. dried thyme
1 bay leaf
1/4 cup butter or margarine
2 cups water
1 Tbsp minced fresh parsley
1 t. sugar
1/4 t. pepper
Directions:
In large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, pepper, thyme, and bay leaf. Cover and simmer for 20-30 minutes or until tomatoes are tender. Remove bay leaf before serving.
Yields 4-6 servings
4 W.W. points per serving (about 1 1/2 cups)
*I stuck my tomatoes in my blender before I added them to the soup mixture, that way it was really creamy and not chunky at all.
