This recipe is from an old newspaper clipping. It must have been from a feature on fresh tomatoes because there were several recipes using them right next to each other in my clipping box.
Fresh Tomato Soup
3 pounds very ripe fresh tomatoes
4 tablespoons sweet butter
1 tablespoon olive oil
1 onion finely minced
3 tablespoons flour
4 cups boiling water
1 large bouquet garni, including 6 sprigs of parsley, 2 bay leaves, 1 celery stalk with leaves, 1 teaspoon dried thyme and 1/2 teaspoon dried marjoram
Salt and freshly ground pepper
6 tablespoons sour cream or plain yogurt
2 tablespoons finely chopped fresh dill
Peel and coarsely chop the tomatoes and set aside. In a large sauce pan, heat one tablespoon of the butter and the olive oil. Add the onion and cook over low heat until lightly browned. Add the remaining butter. When butter is melted, add flour and cook, stirring constantly to avoid burning, until the mixture is golden brown. Add the chopped tomatoes, stirring constantly, and then the boiling water, bouquet garni, salt and pepper. Cover and simmer for 35 to 40 minutes. Cook and puree in a blender. If soup seems too thick, thin with a little chicken stock, wine or water. Reheat and serve garnished with sour cream or yogurt and a sprinkling of dill. Or chill and serve cold. Makes 6 servings.