• June 2010
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Easy Cream of Tomato Soup


  • 4 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon (scant) ground black pepper
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • chopped basil leaves or fresh grated Parmesan, optional


In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil.Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
Serves 6.

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