French Fresh Tomato Soup

8 ripe tomatoes (scald and peel) OR an equivalent amount of canned diced tomatoes
2 T. butter
1 medium chopped onion
2 cloves minced garlic
1 tsp. Maggi (available in most grocery stores and gives distinct flavor)
1 tsp. Accent
1 tsp. dry mustard
1 T. paprika
3 T. flour
2 T. chicken base (powdered bouillon)
2 T. parsley (4 T. if fresh)
1 T. sweet basil (3 T. if fresh)
2 c. heavy cream or milk (of any fat percentage) works
1/8 t. grated nutmeg

Melt 2 T. butter in a large saucepan and saute one medium chopped onion. Add garlic and warm through. Add Maggi, Accent dry mustard, paprika, flour, chicken base, parsley, and sweet basil. If using fresh tomatoes follow Option 1, if using diced follow Option 2.

Option 1: Add cut up tomatoes and 2 cups water or enough to cover tomatoes. Bring to boil and simmer 15 to 20 min. until tomatoes collapse. Put in blender and blend until smooth. Return to pan.

Option 2: Add the diced tomatoes to the pan and simmer for 15 or 20 min. Put in blender and blend till smooth or use and immersion blender.

Can be put in freezer bags or containers at this point and frozen. This recipe can easily be multiplied and stored in the freezer--especially if you have a lot of fresh tomatoes. When the soup is thawed, make sure to simmer the soup a few minutes before I add the milk or cream which makes the texture smooth. Gradually add 2 cups heavy cream or milk. Add grated nutmeg. Taste for salt and sugar. Bring just to boiling and stir with a whisk--will take out air and restore natural color.