Creamy Tomato Soup
Print This Recipe
INGREDIENTS 4 cups whole milk
3 (14-ounce) cans diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and pepper, to taste
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk celery, coarsely chopped
1 clove garlic
Pesto, store bought or homemade, optionalHeat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, and celery in a food processor and grind until smooth.
Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.
Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish, and stir it into the soup, if desired.
NOTE - I like my soup a little chunkier, so I don't completely process, having a little chunky texture.