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Cream of Tomato Soup

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Ingredients
  • 4 c tomatoes, fresh or canned
  • 1 c chopped celery
  • 1 to 2 chopped onions
  • 2 t brown sugar
  • 4 T butter
  • 4 T flour
  • 2 c milk
  • chopped parsley
Instructions

Simmer the cut-up tomatoes with the celery, onion, and sugar for 15 minutes. In a soup pot, melt the butter and stir in the flour to form a roux. Add the milk. Cook and stir until the mixture thickens (a whisk helps). Pour the tomato mixture through a sieve into the cream sauce. Add a lot of pepper, a little cayenne, and oregano or basil as desired. Top each bowl with parsley.

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