In God
We Trust
est.1997
Updated November 28, 2018
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Easy Creamy Tomato
Soup
From the kitchen of
Ingredients:
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
Instructions:
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.
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