sketch of Bob above the  recipe.

TOMATO SOUP (From the Sterling Inn in Sterling Heights)

2 T. olive oil
4 oz. minced white onion
2 T. minced garlic
1 can (28 oz). whole, peeled tomatoes
1 T. sugar
1 T. minced parsley
1 T. chopped thyme leaves
5 c. pork broth (or beef broth)
pork or beef bouillon cubes for more flavor
tomato paste
1 c. heavy whipping cream
white pepper to taste

Heat oil in a stock pot. Sauté onion til translucent. Add garlic and sweat quickly. Add tomatoes, broth and sugar. Simmer for 20 minutes. Adjust thickness of soup with tomato paste. Add herbs and whipping cream and cook over low heat. Add pepper and bouillon cubes to adjust flavor. Puree.                                                                                                                              (serves 6-8)

Tomato Soup (from the Stirling Inn) recipe is published in our August, 2014 Menu Minder, Issue #370.