Cream Of Tomato Soup

1. 1

   Combine first 6 ingredients in a large saucepan; boil 15 to 20 minutes. Strain tomato mixture through a sieve, mashing vegetables with back of a spoon; discard pulp. Return strained tomato mixture to saucepan, and set aside.

2. 2

   Melt butter in a medium saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add 1 quart scalded milk; cook over medium heat, stirring constantly, until the mixture is slightly thickened.

3. 3

   Gradually stir milk mixture into reserved tomato mixture. Heat thoroughly. (Do not boil.) Spoon into individual serving bowls. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.