1/4 c. butter
1/2 c. chopped onion
1/4 c. flour
1 c. water
6 med. tomatoes, peeled & coarsely chopped
1 tbsp. minced fresh parsley
1 tbsp. sugar
1 tsp. basil
1/2 tsp. dried whole thyme
1/4 tsp. pepper
1 bay leaf
Lemon slices (opt.)

Melt butter in a large Dutch oven; saute onion in butter 3 minutes or until tender. Reduce heat to low; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook over medium heat, stirring constantly, until thickened and bubbly. Add next 7 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes; remove and discard bay leaf.

Spoon 1/3 of tomato mixture into container of electric blender, and process until smooth. Repeat with remaining mixture. Garnish with lemon slices. Yield: 6 cups.