Instructions: In a medium saucepan, melt butter over medium heat. Stir in onion and cook, stirring occasionally, for 7 minutes.

If using fresh tomatoes, stir them into onions, raise heat and bring to a boil. Lower heat and simmer, covered, for 45 minutes. Pass through fine disc of a food mill and return to pan.

If using canned tomatoes, stir into cooked onions and bring to a boil. Lower heat and simmer 10 minutes. Pass through food mill or blender and return to pan.

Heat soup through. Season with salt. If using, add cream. If you like, you can garnish this soup with 1/4 cup narrow strips of basil, with chervil, or with croutons.

Note: If you dont have a food mill, youll need to peel and seed tomatoes before cooking and then puree in food processor and blender once they are cooked.

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