Cream Of Tomato Soup

• 4 Tablespoons butter
• 2 or 3 large onions
• 6 cups water
• 2 large Idaho potatoes
• 1 can of stewed tomatoes
• 1 small bunch parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1 Tablespoon sugar
• 2 or 3 whole large fresh basil leaves
• 1 cup cream

1. Saute the chopped onions in the butter. While they are slowly cooking, bring the water and the peeled, diced potatoes to a boil separately. Add the softened onions and butter to the potatoes. Simmer 30 minutes. Add the stewed tomatoes, herbs, and spices. Simmer 20 minutes. Fish out the parlsey and basil. Put soup through a blender. Scald the cream separately. Add the pureed soup to the hot cream, heat through, and serve.

butter, onions, water, potatoes, tomatoes, parsley, paprika, thyme, salt, sugar, fresh basil, cream

Taken from www.epicurious.com/recipes/member/views/cream-of-tomato-soup-50029708 (may not work)