Tomato Soup with Cream

1 tbsp + 1 tsp butter

1 small onion, chopped

1 2/3 cup diced tomatoes, in a can

3-4 stems of parsley

1 pinch oregano

1 bay leaf1 pinch sugar

1 pinch nutmeg

1/2 tsp salt

1/2 tsp pepper

2 cups warm chicken broth

1 tsp flour

1/3 cup cream

Saute the onion with 1 tsp butter for 5 minutes. Add the tomato, parsley, bay leaf, oregano, sugar, nutmeg, salt and pepper. Cook for about 15 minutes over medium heat. Add 2 cups of warm chicken broth and cook over medium heat with the lid covered.Discard the bay leaf. Put the soup through the blender. Meanwhile, melt 1 tbsp of butter in a pot, then take away from the stove. Add the flour, whisk well, then put it back on the stove. Slowly add the tomato puree in it and stir. Add the cream, stir and bring to a boil. Then turn the heat off and serve.Makes 2 servings. This soup is also known as Safak Corbasi, which translates to Dawn Soup.