Tomato Soup
On January 17, 2006 in Unsorted
48 ounces tomato juice
2 tablespoons flour
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons butter
2 tablespoons sugar
1 bay leaf
1 tablespoon fresh parsley
1 tablespoon dried basil
salt and pepper
- Put onion, celery and bay leaf in a soup pot over medium heat.
- Add tomato juice and cook until celery starts to become translucent.
- Puree mixture for a thicker soup or strain through sieve for a smoother soup.
- Combine sugar, flour and butter in a bowl, adding hot tomato liquid until fully blended.
- Add the bowl contents to the soup pot.
- Bring soup to a bowl, stirring constantly then remove from heat.
- Season with parsley, basil, salt and pepper to taste.
Makes 8 servings