Tomato Soup

The genesis of this recipe was the New York Times Cooking column. I admit to changing up the recipe slightly. I suspect I improved it....I certainly made it easier. In any case it worked.

I put a drop of heavy cream on top, along with several grilled cheese 'croutons', and served it at our annual Christmas cookie exchange to rave reviews.

Ingredients:

• ½  pound butter
• 1  pound onions about 3 medium, cut into small dice
• ½  cup all-purpose flour
• 3  28-ounce cans of crushed tomatoes
• 1 900ml carton of chicken broth
• ¼  cup sugar
• 1  tablespoon kosher salt
• 1  teaspoon celery salt
• ¾  teaspoon pepper 
• about a cup of 35% cream (AKA whipping cream)
• 2  tablespoons honey

Methods:
In a large pot, melt the butter over medium-low heat. Add the onions and cook gently, stirring occasionally, until soft and translucent.

Add the flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.

Stir in the crushed tomatoes, chicken broth, sugar, salt, celery salt and pepper. Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.

Stir in the cream and honey. Heat just until heated through.