INGREDIENTS

• 1. 4 cans HANAA chopped tomatoes 
  2. 1 C butter 
  3. 3 medium onions, diced 
  4. ½?EUR?C Flour 
  5. 1 ¼?EUR?C chicken broth 
  6. ¼?EUR?C sugar 
  7. 1?EUR?tbsp kosher salt 
  8. 1?EUR?tbsp celery salt 
  9. ¾?EUR?tsp pepper 
  10. ¾?EUR?C thick cream 
  11. 2?EUR?tbsp honey 

  Bread Bowl for Tomato Soup :(for?EUR?1?EUR?bread bowl) 

  1. 1 bread bowl loaf 
  2. cheese 
  3. butter 

PREPARATION

1. In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes. 
2. Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown. 
3. Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently. 
4. Stir in thick cream and honey. Turn off heat. Allow to cool and purée using a hand blender or stand blender. Return to medium heat just until heated through.  
5. Pour into Bread Bowl (recipe below). Garnish and serve hot. 
6.  
7. Bread Bowl for Tomato Soup 
8. Remove the top of the roll. Using a small knife cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center of the roll. 
9. Butter the inside of the roll and place 3-4 cheese slices around the inner edge of the bread bowl. Bake in a preheated oven at 180??C for 10 minutes, or until the cheese has melted. 
10. Remove the bread bowl from the oven. Fill with tomato soup. 
11. Garnish and serve hot.