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Updated November 28,  2018

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Easy Creamy Tomato Soup 
From the kitchen of Tracy Langdale

4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon (scant) ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained    
chopped basil leaves or fresh grated Parmesan, optional

In a large saucepan, heat butter over medium-low heat.
Add chopped onion and celery; cook, stirring, until tender.
Stir flour into the vegetable mixture, stirring until well incorporated.
Continue cooking, stirring constantly, for 2 minutes.
Gradually stir in milk and add the sugar, salt, and pepper.
Continue to heat, stirring, until the mixture thickens and begins to boil.
Remove from the heat and set aside.
Dice tomatoes smaller or puree in a blender or processor, if a smoother soup is desired.
Heat tomatoes in a separate saucepan.
Put the thickened sauce back on medium low heat and  gradually add the tomatoes, stirring constantly. 
Heat through.
If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.

Six servings.