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Cream Of Tomato Soup Recipe
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2 1/2 c diced peeled tomatoes 1/4 c diced celery 1/4 c diced onion 1 tbsp vegetable oil 2 tbsp all-purpose flour 1 c evaporated milk 1 tsp salt -- optional 1/8 tsp pepper 3 tbsp sour cream 3 tsp 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.
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