Title: Cream of Tomato Soup
Categories: Not, Sent
Yield: 3 Servings

2 1/2 c Diced peeled tomatoes
1/4 c Diced celery
1/4 c Diced onion
1 tb Vegetable oil
2 tb All-purpose flour
1 c Evaporated milk
1 ts Salt; optional
1/8 ts Pepper
3 tb Sour cream
3 ts Minced fresh parsley

In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce
heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes;
pour into a blender. Cover and process until smooth. In a large saucepan,
heat oil; stir in flour until smooth. Gradually add milk; bring to a boil.
Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if
desired and pepper; heat through. Top individual servings with sour cream
and parsley.

Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest
V1 #701 by The Taillons on Jul 31, 1997