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Ingredients Edit

Directions Edit

  1. In large saucepan, combine tomatoes, stock and salt.
  2. Bring to a boil - cover and simmer over low heat until tomatoes are soft.
  3. Heat oil in saucepan.
  4. Add onions - saute until transparent.
  5. Peel and slice bananas.
  6. Add banana slices to sauteed onions.
  7. Saute - crushing slightly.
  8. Strain tomato pulp through strainer - or puree in a blender or food processor.
  9. Stir puree into onion mixture.
  10. In bowl, combine cornstarch and half and half.
  11. Stir in about ¼ cup hot tomato soup.
  12. Stir cornstarch mixture into remaining soup.
  13. Stir constantly over low heat until soups thickens slightly.
  14. Season with white pepper.
  15. Pour into a tureen or serve in individual bowls.

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