Fresh Tomato Cream Soup

1. 1

   In a large saucepan, simmer tomatoes, bouillon, salt and pepper for 30 minutes.

2. 2

   Meanwhile, in a skillet, saute celery, onion, garlic and pepper flakes in 2 tablespoons butter until tender; add to the tomatoes.

3. 3

   In another saucepan, melt the remaining butter; stir in flour until smooth. Gradually add 2 cups milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add tomato mixture. Stir in the remaining milk; heat through (do not boil).

* Per serving · 4 servings · Values may vary.

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