Tomato Soup

18                    Roma tomatoes, ripe

1 tsp                Bacon grease (or canola oil)

1 1 /2 cup        Onion, minced

1 /2 cup           Carrots, shredded

1 /2 cup           Celery, minced

1 Tbsp              Garlic, minced

1 /4 tsp             Dried Basil

1 tsp                  Black pepper, freshly ground

1 /8 tsp             Dried Thyme

1 quart              Chicken broth

2 cups               V-8 juice

1 /2 cup            Butter

3 /4 cup           Flour

2 cups              Cream

Preheat the oven to 400 degrees.

Place tomatoes on a baking sheet and roast 25 minutes. Remove from oven and allow to cool. When cooled remove the skin. Rough chop the tomatoes and set aside, reserving as much juice as possible. In a large heavy-duty stockpot heat bacon grease over medium heat. Add onion, carrot, celery, garlic, salt, pepper and dry herbs. Cook for six to seven minutes, until vegetables become tender. Add chopped tomatoes and their juice continuing to cook for 10 minutes. Stir often. Add in broth and V-8 juice and bring to a slow simmer. Melt butter in a small skillet over medium heat and stir in flour to make a light blond roux. Stir the roux into the simmering mixture and continue cooking for 10 minutes. Add cream and bring back to a simmer. As soon as soup reaches a simmer, remove it from heat and serve.

Yield: one gallon