Sopa de Tomates | Duryee.net

Ingredients

• 2 quarts chicken or beef stock
• ½ Cup EVOO
• ½ Cup flour (I use masa, or corn flour - I think it gives a more traditional flavor)
• 28 Oz can of whole, peeled tomatoes
• As many fresh tomatoes as you want, diced. I usually use two medium-sized or 4 to 6 Romas. You could also use Rotel tomatoes mixed with green chilis.
• 1 or 2 bell peppers, diced. You might want to add them after pureeing in step 4 below, or add them after you've got most of the tomatoes pureed and just give them a light grind.
• Green chilis
• 6 Oz tomato paste
• ½ Cup minced white onion
• 1 Tsp salt
• 1 Tsp Wright's Liquid Smoke
• 2 Large cloves garlic, crushed
• Fresh basil - eyeball how much you want
• ¾ Cup sugar
• 1/2 Tsp Baking Soda to prevent dairy from curdling
• 12 Oz. heavy cream, half and half, or almond milk
• Juice from half or whole lime, you can grate some of the peel into the soup for even more flavor