Makes 8 (1 cup) servings.
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
2 (14 oz.) cans chicken broth
2 (14 oz.) cans vegetable broth
2 chicken bouillon cubes
1 (6 oz.) can tomato paste
2 1/4 cups canned tomato puree
1 (0.4 oz.) package Hidden Valley Ranch dressing mix
6 tablespoons cornstarch
2/3 cup water
4 cups heavy cream
In a large pot, melt butter over medium heat. Whisk in flour; cook, stirring, 3 minutes. Whisk in chicken and vegetable broths; add bouillon, whisking until it dissolves. Bring to a boil. Whisk in tomato paste and puree. Add dry ranch dressing mix; stir until smooth. Simmer 15 minutes over low heat.
In a small bowl, combine cornstarch and water; stir until smooth. Stir into soup. Increase heat to medium; bring to a boil, stirring constantly. Reduce heat to low; cook 4 minutes. Stir in cream; cook until hot, but do not let return to a boil.