Tomato And Rosemary Soup - cooking recipe

Ingredients

1 small onion, finely chopped
1 sprig rosemary or 1 tsp. dried rosemary
2 Tbsp. butter
2 Tbsp. flour
5 red, ripe tomatoes, quartered or 1 (20 oz.) can tomato juice
1 small can tomato puree
2 tsp. sugar
2 c. chicken broth or stock
2/3 c. whipping cream
juice of 1/2 lemon
2 tomatoes, peeled, seeded and chopped for garnish

Preparation

Melt butter in pan.
Add onion and saute until limp.
Add rosemary and flour and stir in well.
Add broth or stock and stir until smooth with a whisk.
Stir in the tomatoes, puree and sugar. Cook gently for 20 minutes.
Remove from heat and strain through a sieve.