Tomato and Ginger Wine Soup

• 3 cups chicken broth or beef broth
• 2 cups peeled plum tomatoes, cubed
• 2 tablespoons tomato puree
• 3 large onions, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 3/4 cup Stone's Ginger Wine
• 2 tablespoons lemon juice
• 1 1/2 cups cream
• Salt to taste
• Pepper to taste
• Chopped fresh tomatoes
• Basil or dill sprigs

1. Heat the stock in a saucepan.
2. Add the tomatoes, tomato puree, and onions, and simmer 1 hour.
3. Remove the pan from the heat and whirl the mixture in a blender.
4. Heat the butter in the saucepan, stir in the flour, and cook the roux for about 1 minute, without browning.
5. Gradually stir in the blended soup.
6. Add the wine and lemon juice, and heat the soup for 5 minutes.
7. Remove the soup from the heat, and stir in the cream.
8. Serve each bowl garnished with chopped fresh tomatoes and a sprig of fresh basil or dill.

chicken broth, tomatoes, tomato puree, onions, butter, flour, stones ginger wine, lemon juice, cream, salt, pepper, fresh tomatoes, basil

Taken from www.cookstr.com/recipes/tomato-and-ginger-wine-soup (may not work)