Thank you Hillbilly housewife
2 tbsp margarine (or butter)
1 tbsp sugar
1 tbsp flour
1 can chicken broth (or a cup of water and a pinch of bullion cube)
2 large cans (28 oz) of crushed tomatoes
1 cup half and half
salt and pepper to taste
Get out a large pot and add melt the margarine in it over medium high heat. Add the onions and sugar and saute for a few minutes until the onions start to turn translucent. Be sure to stir and scrape your pot really well during this part or the sugar will start to burn to the bottom of the pot (which would ruin your soup).
Add the flour and move the onion mixture around really well for a good minute. Again lots of stirring is important to keep things from burning. This process will cook the flour to make sure your soup later on doesn’t have that floury taste to it.
Slowly add the chicken broth (or water) and keep stirring to make a smooth gravy. Add the tomatoes to the pot and bring the mixture to a boil. Turn down the heat and simmer everything for a good 15 minutes. You will notice that the soup will start to thicken a bit at this point.
Next we need to puree everything. You can do that in one of two ways. You can either use an immersion blender and blend the soup right there in the pot, or you can use your blender. If you are using a blender, be sure to puree the soup in small batches. When you’re done, return the smooth soup to the pot and reheat as needed. Stir in the half and half and season with salt and pepper to taste.