Updated November 28, 2018
Easy Creamy Tomato
From the kitchen of Tracy
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 heat.
Add chopped onion and celery; cook, stirring, until
Stir flour into the vegetable mixture, stirring until
Continue cooking, stirring constantly, for 2 minutes.
Gradually stir in milk and add the sugar, salt, and
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.