Cream of Tomato Soup

CREAM OF TOMATO SOUP
Good tasting basic soup; Serves 6

2 tbsp	Oil	25 mL
1	Medium onion, chopped	1
1 stalk	Celery, chopped	1 stalk
1/2 tsp each	Dried basil and thyme	2 mL each
1	Garlic clove finely chopped	1
28 oz can	Tomatoes, drained	796 mL
2 tbsp	Tomato paste	25 mL
1 tbsp	Sugar	15 mL
2 cup	Chicken broth	500 mL
1/4 cup	Butter	50 mL
1/4 cup	Flour	50 mL
2 cups	Milk	500 mL
	Salt & Pepper to taste
Heat oil in a large saucepan over moderate heat; add onions, celery, garlic basil and thyme. When onions are tender; add tomatoes, tomato paste, sugar, salt and pepper to taste; cover and simmer about 18 minutes. Add chicken broth, bring to boil; reduce heat and simmer for 30 minutes; stir occasionally. Transfer mixture in batches to blender or food processor and puree. Strain through a sieve to remove any tomato seeds. In saucepan, melt butter, add flour and cook gently for 2 minutes. Add milk and cook, stirring until thick and smooth; and whisk into tomato puree. Taste and adjust seasoning. Simmer an additional 5 minutes.

CREAM OF TOMATO SOUP