1 1/2 lb. ripe tomatoes, chopped
4 green onions, chopped
1 c. water
Salt & pepper to taste
3 tbsp. butter
2 c. milk
1 tbsp. chopped parsley, dried
1 tbsp. mint, dried
1 tbsp. basil, dried
2 tbsp. each if fresh
1/2 c. coffee cream
2 tsp. sugar

Place tomatoes, onions, sugar, water, salt and pepper in saucepan. Cover and cook on low heat for 3 minutes or until tomatoes are very soft. Puree in blender.

Melt butter. Add flour, stir until well blended on low heat. Gradually stir in milk then tomato puree. Continue stirring until it comes to a boil. Stir in cream and herbs. Taste for seasoning and serve in heated bowls. Serves 4-6.