Wednesday, October 29, 2008

RECIPE - Cream of Tomato Soup

1 large or 2 small cans tomatoes (Stewed tomatoes or diced tomatoes with basil, oregano and garlic work well.)
2 slices onion
1 bay leaf
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbl. butter
2 Tbl. all purpose flour
1 1/2 c. milk

Combine first six ingredients in a 2 qt. saucepan. Simmer 10 minutes; seive. ( I remove bay leaf and put mixture in blender and pulse two or three times as we like it a bit chunky.) Melt butter; blend in flour. Stir in milk. Cook and stir over medium heat till thickened. Slowly add hot tomato mixture stirring constantly. Serves 6.

If you use the tomatoes with basil, oregano and garlic, sprinkle with parmesan cheese after placing in bowls.