No fresh tomatoes?  Canned work too.  You can make the base (no cream) and freeze it when you have the bounty of summer tomatoes.

Ingredients:

• 4 c tomatoes cut in pieces (2 #1 cans)
• 2 scallions, finely cut – stems and bulb
• 1 onion – small, finely chopped
• 1/4 tsp dried thyme (1/2 tsp fresh)
• 1/2 tsp dried basil (1 tsp fresh)
• 1/2 tsp salt
• 1/2 tsp parsley, chopped
• 1/8 tsp pepper
• 1/2 pt cream

Directions:

1. Simmer tomatoes, scallion, onion, thyme, basil, parsley, salt and pepper for 1/2 hour.
2. Add 1/2 c water or tomato juice.
3. Heat, but do not boil the cream.
4. Strain tomato mixture into cream. (or just put the pulp in unstrained for a chunky soup)
5. Can be served with a dollop of sour cream or croutons on top.  For fun, try popcorn!

Serves: 4

Source:  Some magazine long ago.