Ingredients
2 cups water4 chicken bouillon cubes1 can (14-1/2 ounces) diced tomatoes1/2 cup chopped celery2 tablespoons chopped onion2 medium fresh tomatoes, peeled and diced1/4 cup butter, cubed3 tablespoons all-purpose flour2 cups half-and-half cream1/3 to 1/2 cup sherry, optional
Preparation
In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool.
Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired.
