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Creamy Tomato Soup:

3 medium tomatoes
1 cup chicken broth
1 small onion, chopped
1/2 cup celery, chopped
1 pinch sugar
3 whole cloves
1 small bay leaf
3 tbsp butter
3 tbsp flour
1 twp salt
3 cups milk

Peel, seed and chop tomatoes. Combine with broth, onion, celery, sugar, cloves and bay leaf in saucepan. Bring to boil. Lower heat, cover and simmer for 15 minutes. Make white sauce from butter, flour, salt and milk: Melt butter in large saucepan, add flour; stirring constantly as to prevent scorching; add milk and salt; reduce heat and cook until slightly thickened, stirring occasionally. Puree tomato mixture lightly in blender and add to white sauce. Heat, but do not boil. Serve with croutons. Can make several batches when tomatoes are plentiful and freeze.
Creamy Sun-dried Tomato Soup:

1 quart milk; whole, low-fat or skim
1 small onion, peeled and stuck with 2 cloves
6 whole peppercorns (or more)
1 pinch salt

Boquet Garni:

Tie in cheesecloth:
6 fresh parsley stems
1/2 tsp dried leaf thyme
1/2 bay leaf

Soup, cont:

4 tbsp rice flour or barley or oat flour
4 tbsp cold milk (about)
1 pkg sun-dried tomatoes (3 oz)
2 cups water
6 tbsp heavy cream, optional
chopped Herbs for garnish, cilantro or parsley, optional

Place the milk, onion, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes.
In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.
I remember seeing Emeril make tomato soup a few months ago. The soup looked pretty good.

Actually, I confess I have NEVER made tomato soup. I pour from a can Campbell's Healthy Request Cream of Tomato Soup and add water and heat. Serve with grilled cheese sandwiches. Yummy comfort food. Yum.
Cream of Tomato Soup

2 ounces butter
1 med. onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 qt. peeled, seed, chopped plum tomatoes
1 tsp each dried oregano & sage
Salt & freshly ground pepper
3 Tb. flour
24 fl. oz. chicken stock
1 Tb. granulated sugar
16 fl. oz. half-and-half
Croûtons & chopped parsley, to garnish

In large stainless-steel or enamelled saucepan, heat butter; add onion, celery, and garlic, and sauté over moderate heat 3 minutes, stirring.

Add tomatoes, herbs, salt & pepper to taste, and Tabasco & Worcestershire to taste; increase heat slightly, stir, and cook 10 minutes, stirring occasionally. Sprinkle the flour on top, stir, and continue cooking 10 minutes longer, stirring from time to time.

Add the stock & sugar, stir well, remove pan from the heat and let cool slightly. Transfer the soup, in portions, to a blender, reduce to a smooth purée, taste for seasoning, and return to the saucepan.

Gradually add the slightly warmed half-and-half, stirring; return to low heat and cook about 8 minutes, stirring constantly and never allowing the soup to boil.

Serve the soup garnished with croûtons & chopped parsley.

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