1/2 c. butter, (1 stick)
1 lg. onion, sliced thin
1/2 tsp. dill
1/2 tsp. thyme
1/2 tsp. basil
8 med. tomatoes, peeled and chopped
3 tbsp. tomato paste
3 3/4 c. chicken stock (prefer homemade)
1/4 c. flour
1 tsp. sugar
Pepper to taste
Add 1 cup half and half or milk

Melt butter in large heavy saucepan. Add onion and spices. Cook, stirring occasionally until onion is soft. Blend in tomatoes, paste and simmer 10 minutes. Combine 1/2 cup chicken stock with flour in small bowl and whisk until smooth, add to saucepan, blend in remaining stock. Simmer, stirring frequently 30 to 45 minutes. Puree in blender, add sugar, pepper and milk and freeze. Cook tomatoes and strain out seed and peeled. I do mine one day and make my soup the next day.