In God We Trust
Updated June 22, 2013
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,
chopped basil leaves or fresh grated Parmesan,
In a large saucepan, heat butter over medium-low
Add chopped onion and celery; cook, stirring,
Stir flour into the vegetable mixture, stirring
until well incorporated.
Continue cooking, stirring constantly, for 2
Gradually stir in milk and add the sugar, salt,
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
If desired, garnish with freshly grated Parmesan
cheese or fresh chopped basil leaves.