Creamy Tomato Soup

This recipe is the creamiest, sweetest tomato soup I have ever had. It is also super easy. The sweet taste might be due in part to my primary use of cherry tomatoes, which have been ripening on the counter for the past month. Do you have any left? I can't believe how late I am still eating fresh tomatoes. As winter sets in, I am guessing canned tomatoes will work just as well, though the seeds might be bigger.

*Based on the recipe from Fanny Farmer. The original uses 4 cups milk instead of stock and cream, 1/2 a bay leaf and a cup less tomatoes.

5 T butter
1/2 c. chopped onion
4 T. flour (GF works fine)
2 c. stock (homemade?!)
1 c. heavy cream
1 1/2 t. salt
1/2 t baking soda
4 c. tomatoes - blended

Melt butter in pot and add onions - cook until soft (not browned).
Sprinkle flour over butter mix, stir and cook 1-2 minutes.
Add stock and salt and continue to cook and stir until slightly thickened.
Add blended tomatoes and baking soda. Bring to a boil and simmer for 10 minutes. Blend it all one more time to make smooth.
Add the cream to the whole batch, or pour it in each bowl for some pretty plating.