Title: Cream of Tomato Soup
Categories: Not Blank
Yield: 3 Servings

2 1/2	c	Diced peeled tomatoes
1/4	c	Diced celery
1/4	c	Diced onion
1	tb	Vegetable oil
2	tb	All-purpose flour
1	c	Evaporated milk
1	ts	Salt; optional
1/8	ts	Pepper
3	tb	Sour cream
3	ts	Minced fresh parsley

In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth. In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Taste of Home - August/September '97

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