用料
| Onion(small dice) 洋葱（小粒） | 1 cup |
| Garlic(chopped) 蒜（剁碎） | 4 |
| Thyme sprigs 百里香 | 3 |
| Tomato paste 番茄膏 | 2 tbsp |
| Water 水 | 2 cups |
| Sugar 糖 | 2 tsp |
| Whole tomatoes(canned)罐装整番茄 | 3 cups |
| White wine 白葡萄酒 | 1 2cup |
| Cream 奶油 | 1/2 cup |
| Butter 黄油 | 2 tbsp |
| Dried basil 干罗勒 | 1 tsp |
| Salt 盐 | TT 适量 |
| Pepper 黑椒 | TT 适量 |
Cream of Tomato Soup 奶油番茄汤的做法
Cook the onions in butter until translucent, but not browned, about 8-10minutes. Add the garlic and basil--continue cooking. Deglaze with the wine and reduce by 1 2. Add the water, ttomato paste and thyme springs. 黄油在锅中融化，加入洋葱炒至透明，约8-10分钟，不要炒焦黄。加入大蒜和干罗勒继续炒，加入葡萄酒炝锅并蒸发1 2后再加入水、番茄膏和百里香。
Add the canned tomatoes, sugar and season with salt and pepper. 加入罐装番茄、糖并加盐和黑椒调料。
Allow everything to simmer for 30 minutes. 慢火煮30分。
Puree the soup mixture using an immersion blender or food processor. Reture everything back to the pan and add cream. Bring everything back up to heat and season again with salt, pepper and sugar to taste. 将汤料一起用搅拌机打成糊状倒回锅中后加入奶油。将锅加热并加盐、黑椒和糖调味。
Serve hot, garnished with fresh basil or parsley. 用罗勒和香叶装饰，建议趁热食用。
