If you have not tasted tomato soup with popcorn, you are in for a treat!

Ingredients:

• 2 cans crushed tomatoes (15 oz each) with juice
• 1 medium onion, thinly sliced
• 1 Tab butter
• 1 bay leaf
• 2 Tab brown sugar
• 2 tsp basil, finely chopped or 1 tsp dried basil
• 2 whole cloves
• 1 tsp salt
• ½ tsp pepper
• 1 pt light cream
• 1 c sour cream
• 1 pkg microwave popcorn (3 oz) – popped, buttered and salted

Directions:

1. In a large pot sauté onion in butter until soft.
2. Add to crushed tomatoes in a large pot.
3. Place bay leaf and cloves in a tea ball and add to tomatoes.
4. Add sugar, salt, pepper, basil.
5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
6. Remove tea ball with bay leaf and cloves.
7. Transfer mixture to blender or food processor to purèe.
8. Return to pan.
9. Add cream and sour cream and heat thoroughly.
10. Serve in soup terrine or crock pot.
11. Serve with small punch cups and bowl of popcorn for topping.

Serves: 6 (small punch cups – 12)

Comment:  May be made the day before (except for cream) and refrigerated.

Source: Colorado Cache Cookbook, Junior League of Denver