Fresh Tomato Soup

4 large tomatoes - cored and chopped
2 medium cooking onions
2 russet potatoes - peeled and quartered
2 cloves garlic
2 sprigs fresh thyme
3 sprigs fresh parsley
pinch of salt
4 cups water
2 Tbsp Half and Half (or 1 Tbsp milk and 1 Tbsp cream)

Combine ingredients, except Half and Half, in medium stock pot and bring to boil. Reduce heat and simmer for 30 minutes. Remove parsley and thyme.

Puree mixture in blender or food processor. Run mixture through sieve.

Whish in Half and Half. Season to taste.

Makes 6 servings.

AUTHOR: Lori A