Tomato Soup — Robert St. John

Ingredients

• 18 Roma tomatoes, ripe
• 1 tsp Bacon grease (or canola oil)
• 1 1 /2 cup Onion, minced
• 1 /2 cup Carrots, shredded
• 1 /2 cup Celery, minced
• 1 Tbsp Garlic, minced
• 1 /4 tsp Dried Basil
• 1 tsp Black pepper, freshly ground
• 1 /8 tsp Dried Thyme
• 1 quart Chicken broth
• 2 cups V-8 juice
• 1 /2 cup Butter
• 3 /4 cup Flour
• 2 cups Cream