Tomato Soup

This was submitted by Helen Dickey
(I made this for the Lent Soup Suppers.)

1 smallonion, diced
2 Tbspsalted butter
1 6oz cantomato paste
1/2 teasItallian seasoning
2 1/2 Cwater
6 ozcream
2 Cwater, bone broth, or milk
1/2 Cwhite flour
1/2 teassalt to taste

1. Put butter into pot. Heat gently, and add onions, cooking until transparent and soft.
2. Add tomato paste mixed with 2 1/2 C water and seasoning. A wire whisk works well to mix it. Bring to simmer, scraping bottom occasionally.
3. Meanwhile, in a separate bowl, put in cream, and 2 C water (or other liquid). Add flour and whisk until there are no lumps.
4. Bring pot to a good boil. Stir in cream mixture. Turn down heat and keep stirring and scraping the bottom until thick, and boils. Take off burner.
5. Stir in salt.