Cream of Tomato Soup 2

Into a heavy Dutch oven, put cream (or milk), breadcrumbs, onion with cloves, parsley and bay leaf. Stir in sugar. Simmer gently for 5 minutes. Remove from heat and discard onion and bay leaf. Add pureed tomatoes, butter, salt and pepper. Heat and stir until butter is melted and soup is hot. Yield: 6 cups

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