Cream of Tomato Soup

• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons canola oil
• 1 tablespoon butter
• 5 large tomatoes, sliced
• 1/2 teaspoon salt
• Pinch pepper
• 1 can (6 ounces) tomato paste
• 1/4 cup all-purpose flour
• 2 cups water, divided
• 3/4 cup heavy whipping cream, whipped

• In a large saucepan saute onion and garlic in oil and butter until tender. Add the tomatoes, salt and pepper; cook over medium-high heat for 3 minutes or until heated through. Remove from the heat and stir in tomato paste.
• In a small bowl, combine flour and 1/2 cup of water; stir until smooth. Stir into saucepan. Gradually stir in remaining water until smooth; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
• Place mixture in a sieve over a large bowl. With the back of a spoon, press vegetables through the sieve to remove seeds and skin; return puree to pan. Add cream; cook over low heat just until heated through (do not boil). Yield: 4 servings (1 quart).