Creamy Tomato Basil Soup (Oamc)

1. 1

   Combine onions, celery, basil, bay leaf and tomatoes in a stock pot. Simmer until vegetables are tender, about 45-60 minutes.

2. 2

   Remove bay leaf. Puree tomato mixture in a blender and then strain through a fine sieve or colander.

3. 3

   Return tomato mixture to stockpot.

4. 4

   In a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. Stir until smooth.

5. 5

   Gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.

6. 6

   Add sugar, salt, and pepper.

7. 7

   If freezing ahead: Cool completely. Freeze in a gallon size freezer bag. Serving day: Thaw completely. Reheat soup in stockpot, adding milk and baking soda. Heat through but do not boil.

8. 8

   If serving immediately: add 2 cups nonfat milk and 1 t baking soda. Stir until well mixed then serve.

* Per serving · 4 servings · Values may vary.